Scotch Egg Casserole Recipe at MyDish

Scotch Egg Casserole

2 stars based on 3 reviews Rate this Recipe


  • 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.
  • Tips

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

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


    • 6 Hard Boiled Eggs
    • 1 lb. Sausage meat
    • 1 Beaten Egg
    •  Breadcrumbs
    • 4 tbspns Oil
    • 1 Carrot. finely sliced
    • 1 Onion. sliced
    • 8 oz. Tomatoes. quartered
    • 1 teaspn. Mixed herbs
    • 4 teaspns. Gravy Granules
    • 2 teaspns Cornflour
    • 1.5 pints Water

    By Views 4021  Added Tue Sep 8 2009

    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.


    I found this in an old cookery book I've had for years. I was clearing some old books and decided to keep this one. Now I'm glad I did! Read More