Baked Scotch Eggs

Savory Scotch Eggs, baked instead of deep-fried, served warm with a dollop of mustard.


4 hard-boiled eggs, peeled

Flour for dredging

2/3 pound bulk, seasoned pork sausage

1/2 cup dry, seasoned bread crumbs

1/2 teaspoon ground mace

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, beaten

Olive oil

Brown mustard


Divide sausage into 4 portions.  Flatten each portion.  Dredge eggs in flour and form sausage around eggs to coat.

Preheat oven to 400 degrees.  In a small bowl, mix together bread crumbs, mace, salt and pepper.  Put beaten egg in another small bowl.  Dip sausage eggs in egg and then roll in bread crumb mixture.  Place in roasting pan.  Dab a little olive oil in each egg.  Bake 30 - 40 minutes, or until golden brown.  Serve warm with a dollop of brown mustard.  Can be served as an appetizer, a lunch treat, an accent to a dinner, or for breakfast.