Recipe Scotch Egg Casserole - mydish
4 stars based on 2 reviews

Scotch Egg Casserole

I made it for the first time at the weekend and the whole family is thrilled with it. The eggs alone are very filling - not like scotch eggs from supermarkets which are so small.


1. Shell eggs and cover with sausage meat.

2. Coat with beaten egg and breadcrumbs.

3. Fry in hot oil for 10 minutes. Drain well.

4. Place eggs in a deep casserole with the carrots, onions, tomatoes and herbs.

5. Mix gravy granules and cornflour to a smooth cream with a little of the water. Blend in remaining water and then pour liquid over eggs and vegetables.

6. Cover and cook in the centre of the oven at 350 degrees F (180 degrees C), Gas Mark 4 for 1 hour.

Serves 4-6.


Mixed Herbs 1 Teaspn.
Tomatoes. Quartered 8 Oz.
Onion. Sliced 1
Carrot. Finely Sliced 1
Oil 4 Tbspns
Beaten Egg 1
Sausage Meat 1 Lb.
Hard Boiled Eggs 6
Gravy Granules 4 Teaspns.
Cornflour 2 Teaspns
Water 1.5 Pints

Hints 'n' Tips

Buy sausagemeat which is readily available, rather than skinning sausages.

Hard boil eggs in advance. This helps reduce preparation time.