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Gluten-Free Baked Scotch Eggs with Sausage and Parsley
Gluten-free, baked Scotch eggs: sausage, parsley, and Dijon rolled around boiled eggs and baked to golden perfection.
Why this recipe works
This baked gluten-free Scotch egg uses plain sausage meat, gluten-free breadcrumbs, and herbs for a clean, portable bite. It’s suited to gluten-free eaters, meal-prep fans, and anyone who wants a hearty, oven-made version avoiding deep frying.
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Key takeaways
Gluten-free Scotch eggs baked, not fried
Simple sausage and herb filling
Prep once, bake once for easy results
Recipe guide
This baked gluten-free Scotch egg uses plain sausage meat, gluten-free breadcrumbs, and herbs for a clean, portable bite. It’s suited to gluten-free eaters, meal-prep fans, and anyone who wants a hearty, oven-made version avoiding deep frying.
A simple, oven-baked Scotch egg that's gluten-free and easy to meal-prep.
- Gluten-free Scotch eggs baked, not fried
- Simple sausage and herb filling
- Prep once, bake once for easy results
Step 1: Prep and fill
Prep 20 minutes. Boil 2 eggs 8 minutes, cool, peel. Mix filling: sausage meat, gluten-free breadcrumbs, Dijon, parsley, salt, pepper. Form two patties, wrap around eggs, seal.
Step 2: Brown and bake
Brown the wrapped eggs in a skillet with olive oil 1–2 minutes per side, or skip browning and bake directly on a tray. Then bake at 200°C (400°F) 18–22 minutes until cooked and golden.
Step 3: Rest and serve
Rest 5 minutes after removing from oven. Slice and serve warm or at room temperature.
Ingredients
- 2 large eggs
- 1 large egg
- 200 g gluten-free sausage meat
- 50 g gluten-free breadcrumbs
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray with parchment.
- Bring a pot of water to a gentle boil and carefully add 2 large eggs; simmer for 8 minutes for fully set yolks.
- Prepare an ice bath, then transfer eggs to the ice bath and cool for 5 minutes; peel shells off and set aside.
- Beat the remaining large egg in a small bowl and set aside for coating.
- In a bowl combine gluten-free sausage meat, gluten-free breadcrumbs, Dijon mustard, chopped parsley, salt, and black pepper; mix until evenly combined.
- Divide the sausage mixture into two equal portions and flatten each into a patty on a piece of cling film or parchment.
- Place a peeled boiled egg in the center of a patty and wrap the meat around the egg, sealing seams and forming a smooth ball.
- Brush each meat-covered egg with the beaten egg, then roll or sprinkle lightly with a little extra breadcrumbs if desired.
- Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat and brown the scotch eggs on all sides for 1–2 minutes per side, or place directly on the prepared tray and skip browning.
- Transfer the tray or skillet to the preheated oven and bake for 18–22 minutes until the meat is cooked through and golden.
- Remove from oven and rest for 5 minutes before serving.
FAQs
How do I know when the eggs are cooked?
Set a timer to ensure eggs are fully cooked, but not overdone. Aim for firm whites and fully set yolks.
Can I customize the filling?
Use gluten-free sausage meat and breadcrumbs as listed, or customize with your favorite GF mix-ins.
Why rest the eggs after baking?
Let the baked eggs rest 5 minutes before serving to keep the coating intact.