Scotchy Eggs

Aug 25

Our babysitter, Sunny, shared one of her family’s favorite recipes with us. They’re traditionally called Scotch eggs, but her family has always playfully called them “Scotchy Eggs,” and my kids absolutely gobbled them up!

We got to step into her world for the day as she taught the kids each step, even gathering fresh herbs straight from their beautiful garden. Her mom, Amy, is incredibly talented in the kitchen and shares our just eat real food philosophy, so spending time in their home and kitchen is always fun and inspiring.

Fun fact: before we ever had kids, this was actually the first kitchen where we professionally photographed Feeding The Nobles recipes. Getting to come back years later, this time with my kids, for another FTN project felt pretty full circle. 🤍

Grateful to this wonderful family for sharing one of their favorite recipes with us, and now with all of you! Enjoy!

Serves | 6-8

Ingredients:

1½ lbs ground beef, sausage, turkey, or a combination
1½ tsp dried parsley
1½ tsp Italian seasoning
1 tsp black pepper
½ tsp fennel seeds
½ tsp paprika
1 tsp red pepper flakes
1½ tsp salt
1 tbsp garlic powder
1 tsp onion powder
12 boiled eggs, peeled
4 eggs, beaten
2 c breadcrumbs or crushed crackers
Optional Garnishes: fresh parsley, basil, chives, red pepper flakes

Cheese Sauce:

4 tbsp butter
4 tbsp all-purpose flour
2 c milk
2 c shredded cheese (we used cheddar)

Directions:

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Place beaten eggs and breadcrumbs in separate shallow bowls.
Combine meat and seasonings. Divide into 12 equal portions. Flatten each portion into a thin patty and wrap completely around a boiled egg.
Dip each wrapped egg in beaten egg, then coat in breadcrumbs. Place in prepared baking dish.
Bake for 30–45 minutes, or until golden brown and the meat is fully cooked through. Cut one open to check for doneness if needed.
Meanwhile, make the cheese sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened, 2–4 minutes. Remove from heat and stir in cheese until smooth.
Serve Scotch eggs drizzled with warm cheese sauce and fresh herbs.

Notes: I used a combination of ground beef and turkey. For a softer, jammy center, use soft-boiled eggs instead of hard-boiled. For a crispier coating, lightly spray before baking. These can also be deep-fried for a more traditional, extra-crispy finish.