Classic Scotch Eggs With Creamy Mustard Sauce
Baked hard-cooked eggs encased in a sausage and breadcrumb crust, this British pub-inspired snack is served with a creamy Dijon butter sauce.
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Instructions
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Preheat oven to 400 F and place a rack in a shallow baking pan.
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Divide sausage into 6 equal portions and wrap each around a hard-cooked egg.
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Whisk an egg with mustard and water in a bowl.
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Roll each sausage-wrapped egg first in breadcrumbs, then dip in the whisked egg mixture, and finally roll in breadcrumbs again.
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Arrange the coated eggs on the baking pan and bake for about 35 minutes, or until browned, turning once during baking.
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For the creamy mustard sauce, melt butter in a small saucepan over medium-low heat.
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Whisk in flour and cook for 1 minute until smooth and bubbling.
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Gradually add salt, pepper, and 1 cup of half-and-half, whisking until thickened and adding more as needed for desired consistency.
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Stir in mustard and parsley until combined.
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Cut the baked eggs in half lengthwise and serve hot with the prepared sauce.