Keto Scotch Eggs

You’re sure to love this gastropub staple—soft-boiled eggs enveloped in seasoned sausage meat, then breaded and cooked to crispy perfection. It’s great for breakfast or an anytime snack! When wrapping the egg in the sausage, make sure it’s evenly wrapped to avoid splitting during cooking. If you’re struggling wrapping the egg, try covering your work surface with oiled plastic wrap and pressing the balls flat on there, rather than in your hand. Want an extra punch? Serve the eggs with mustard, adjusting macros accordingly. Cooked scotch eggs keep, covered and refrigerated, for 3 days.
Serves 6 One Serving: 1 egg


  • Muffin Tin

Ingredients List

  • 2 tsp olive oil, plus extra for hands
  • 7 large eggs, divided
  • pound ground sausage meat
  • 1 Tbsp spicy brown mustard
  • 1 Tbsp chopped fresh parsley (or 1 tsp dried parsley)
  • 2 Tbsp half and half
  • 1/2 cup pork panko
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  • Preheat the oven to 400°F (200°C). Grease 6 muffin tin cups with the olive oil. Fill a large bowl with ice water.
  • Place 6 of the eggs in a medium saucepan, then cover them with water by 1-inch above the eggs. Bring to a boil over high heat, cover the pot, and remove from heat. Let sit for 3 minutes, Transfer the eggs to the ice water. let cool for 5 minutes, then gently peel the eggs.
  • In a medium bowl, mix together the sausage, mustard, and parsley. Divide the sausage mixture into 6 equal portions, about 3-1/2 oz each.
  • Thinly coat your palms with olive oil. Shape 1 portion of the sausage mixture into a ball, then flatten it in your hand into an oval, about 2-1/2 by 4 1/2-inches and about 1/3-inch thick. Place an egg in the middle of the oval then wrap it around the egg. Pinch the meat edges together and smooth them so there are no gaps or bumps.
  • In a small bowl, beat together the remaining egg and the half and half. Place the pork panko in a shallow bowl or pie plate. Roll the sausage-covered eggs in the egg mixture, then gently in the panko to get good, even coverage. Place each breaded egg in a greased muffin cup.
  • When all eggs are prepared, bake in the oven until crispy, golden, and cooked through, 25 minutes. Season with a little salt and pepper and serve right away.

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RecipeEric Lundy

PhotographyErin Ng

2 reviews

  1. 5 stars
    Just made these; excellent! This is a keeper recipe!

    • Hooray, Maryruth! We’re so glad you enjoyed it!

  2. 5 stars
    Loved these! I made them with ground turkey instead of sausage, and seasoned the turkey with sesame oil, sriracha, and soy sauce (instead of the parsley) and they were fantastic! put them on broil for the final few minutes to get them extra crispy. i will make this recipe a lot in the future, mixing up the flavors/seasonings of the ground meat in order to keep it varied. what fun to eat and so delicious!

    • Thanks for the feedback, Willow! We love your alterations, too. We’ll have to try them!


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