Scotch eggs are traditional “pub food” in the UK–here I’ve given it a bit of a twist by wrapping mine in crescent rolls and baking them instead of rolling them in breadcrumbs and frying.
Since these are baked instead of fried, once they are all put together you can just pop them in the oven and have enough for a crowd made in 20 minutes. I’m sure you could even put them together ahead of time, refrigerate, and then cook them in time for breakfast.
- 8 Eggs
- 1 lb bulk breakfast Sausage
- 1 tube crescent rolls
- 1. Hard boil and peel your eggs. I recommend using my Easy Hardboiled Eggs method
- 2. Divide sausage into 8 portions.
- 3. For each egg, flatten a portion of the sausage and set your hard boiled egg on top.
- 4. Gently work the sausage around the egg. I found that I had to mold and squeeze the sausage as I went, sort of thinning it and spreading it until it completely covered the egg. Don't worry-it's one of those things that is much harder to explain then it is to do!
- 5. Repeat until all 8 eggs are covered.
- 6. Open and unroll crescent rolls. Cut into 8 equal sections and then pinch any seams together.
- 7. Wrap each sausage/egg in a rectangle of crescent roll. You'll have to gently pull and stretch. If it tears, don't worry, just pinch it back together. It's pretty forgiving.
- 8. Place completed eggs on an oiled cookie sheet and bake at 375 for 20-25 minutes.
- 9. Cool and enjoy!