Scottish Eggs

chef-hat-96x91I got this recipe from a friend. Going online I found several more complex recipes, but this one is rather straight forward and the Scottish Eggs keep well in the refrigerator (making great breakfasts on the go).


  • 12 soft boiled eggs with shells removed
  • 29 oz ground sausage (I use mild Italian sausage … but only because I don’t care for breakfast sausage).


  1. Preheat oven to 350º F
  2. For each egg, take 2.4 oz of sausage and flatten into a thin oval and wrap around the egg.  Ensure that the entire egg is covered and try to eliminate the seem.  Place on deep cookie-sheet.
  3. Bake at 350º F for 30 to 40 minutes.

2.4 oz  per egg? Huh?

2.4 oz per egg?!  28.8 oz for a dozen eggs?!  The sausage that I buy comes in a 1 pound package with 5 sausages.  I remove the casings and for each egg use about 3/4 of one link.  16 oz package divided by 5 sausages times 3 divided by 4 yields 2.4 oz.

For every 3 links I can cover 4 eggs.


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