Robert’s Recipe for Scotch Eggs

This is a version of Scotch eggs that I have been making for a while now and we love it! Instead of sausage meat with its blend of unknown ingredients, this uses turkey breast and lean bacon. You will need a meat grinder to grind the meats, although I have heard that it is possible to use a food processor, taking care not to end up with mush. I have not used additional salt, as I find the bacon gives enough saltiness.

Although you can deep-fry the Scotch eggs, I prefer to bake them. The quantities can be doubled.

Robert’s Recipe for Scotch Eggs


  • 4 hard-boiled eggs, cooled
  • all-purpose flour
  • 250 grams (8½ oz) boneless, skinless turkey breast (uncooked)
  • 200 grams (7 oz – about 5 rashers) lean bacon
  • 2 tbsp (30 ml) breadcrumbs
  • fresh ground black pepper to taste
  • 1/2 tsp (3 ml) dried sage
  • 1/4 tsp (1 ml) dried thyme
  • 1 uncooked egg
  • Fine breadcrumbs to coat
  • Olive oil

Boil eggs until ready and cool immediately with cold water, then remove shells.

Dredge with flour while still wet, ensuring an even coating and set aside.

Grind the turkey meat and the bacon and mix with the spices and breadcrumbs.

Add raw egg and mix thoroughly.

Divide mixture into four even portions and ‘wrap’ each egg with the mixture, rolling each egg in the additional breadcrumbs to coat, before placing on a lightly oiled baking tray.

The completed eggs are ‘spritzed’ lightly with olive oil, to make a crisp coating when cooked.

Bake at 350°F or 180°C for about 40 minutes, turning if necessary.

Makes four.