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Baked scotch eggs

Baked scotch eggs


An ideal lunchtime bite for two

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2739kj 654kcal
  • Fat
    High 43%
  • Saturates
    High 45%
  • Sugar
    Low 43%
  • Salt
    High 43%

% of adult’s reference intake | Carbohydrates per serving : 65g


  • 3 Co-op British eggs
  • 1 tbsp Co-op plain flour
  • 3 Co-op British Butcher’s Choice Cumberland pork sausages
  • 40g white breadcrumbs
  • 2 tsp vegetable oil
  • 3 tsp Co-op honey and mustard dressing
  • 90g bag Co-op mixed leaf salad
  • Co-op demi baguette, sliced


  1. Place 2 eggs in a pan of cold water and bring to the boil
  2. Simmer for 4 mins, remove and place in cold water
  3. Peel and dust with the flour
  4. Remove the meat from the sausage skins, flatten into 2 circles and mould evenly around each egg
  5. Preheat the oven to 200°C/fan 180°C/Gas 6
  6. Beat the last egg, mix the breadcrumbs with the oil, then roll the Scotch eggs in the beaten egg, then the crumbs, to coat
  7. Bake for 20 mins, until the coating is crunchy and the meat is cooked
  8. Pour the dressing over the salad and serve with the eggs and baguette slices.

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