Delicious Baked Scotch Eggs Recipe With Mustard Sauce

If you’re in the mood for a hearty and flavorful dish that will warm you up on a chilly day, I have the perfect recipe for you: Baked Scotch Eggs with Mustard Sauce. This classic British dish is sure to impress your dinner guests or satisfy your own cravings.

Scotch eggs are not only a delicious appetizer or main dish, but they’re also incredibly versatile. They can be made gluten-free, dairy-free, and even air-fried to suit your dietary needs or preferences. And the best part? They’re easy and fun to make!

In this recipe, we’ll be using hard-boiled eggs wrapped in a layer of savory pork sausage, bread crumbs, and spices. The eggs are then baked to perfection and served with a creamy mustard dipping sauce that perfectly complements the flavors of the scotch eggs.

Mary Berry, a famous British cook and television personality, considers Scotch eggs to be one of her favorite dishes because they represent quintessential British cuisine. So why not give it a try and serve up some proper scotch eggs at your next gathering?

In this article, I’ll show you step-by-step how to make classic scotch eggs with my tips and tricks for the perfect results every time. So, grab your apron and let’s get cooking!

Why You’ll Love This Recipe

Baked Scotch Eggs With Mustard Sauce
Baked Scotch Eggs With Mustard Sauce

My dear gastronomes, I want you to picture a moment of pure culinary bliss – the perfect combination of crispy, crunchy breadcrumbs; savory, succulent sausage meat; and a soft-boiled egg with a gloriously runny yolk. This is what baked Scotch eggs with mustard sauce offers to your palate.

This recipe will transport you back to jolly old England, just like Mary Berry’s classic Scotch egg recipe, while the creamy mustard dipping sauce offers a refreshing twist. The eggs are coated with fennel seeds and parsley which add aroma, wholesome flavors and garnish that will elevate your plate to a culinary masterpiece.

But we haven’t even gotten to the best part yet – this dish can be served as an appetizer, snack or main dish! It’s gluten-free – using only bread crumbs made out of homemade bread crumbs – and you have the option of substituting some ingredients for healthier ones. Baked scotch eggs provide that crispy texture minus most of the oil making it less greasy and less guilt-inducing.

Beyond its deliciousness, this recipe is easy to make, even easier to serve, and can be enjoyed by all age groups. Whether you’re looking for an afternoon snack, an elegant appetizer or something to present at your next potluck or dinner party, these Scotch eggs with mustard sauce recipes will never disappoint you.

So come along my culinary enthusiasts! Let’s explore this classic British dish that’s both accessible and customizable for all.

Ingredient List

 Ready for any occasion, these Scotch eggs are sure to impress your guests.
Ready for any occasion, these Scotch eggs are sure to impress your guests.

Here are the ingredients you’ll need for this bold and hearty recipe:

For the scotch eggs:

  • 6 large eggs
  • 1 pound ground pork sausage
  • 1 tablespoon kosher salt
  • 1 teaspoon fennel seeds, finely chopped
  • 1 cup bread crumbs

For the mustard sauce:

  • 2 tablespoons Dijon mustard
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • Kosher salt and freshly ground black pepper

For the honey mustard dipping sauce:

  • 1/2 cup yellow mustard
  • 2 tablespoons Dijon mustard
  • 1/4 cup honey
  • 3 tablespoons white wine vinegar

Note: This recipe is gluten-free if you use gluten-free bread crumbs and sausage.

The Recipe How-To

 The perfect snack to enjoy while watching your favorite sports game.
The perfect snack to enjoy while watching your favorite sports game.

Now here comes the exciting part! Here’s how you can create your very own baked Scotch eggs with mustard sauce.

Prepping the Ingredients

Before starting the recipe, check out the ingredient list to make sure you have everything you need. Once confirmed, you can begin with these steps:

Step 1: Boiling and Peeling Eggs

Hard-cook six (6) large eggs. Start by placing them in a saucepan filled with cold water to cover them completely. Once it boils, remove from heat and let it sit for 10 minutes. Afterwards, immediately transfer the eggs to a bowl of ice water to stop further cooking. Once cooled down, carefully peel off the eggshells.

Step 2: Dividing the Sausage Mixture

Take one pound of bulk pork sausage meat and add 1 tablespoon of Dijon mustard, 1 tablespoon of chopped fresh parsley, 1 teaspoon of kosher salt, and 1 teaspoon of fennel seeds in a bowl. Mix until well combined.

Divide equally into six (6) portions and gently shape each portion around a hard-boiled egg to mold it into a ball.


Now that you’ve got your Scotch eggs prepped, we’re ready to bake!

Step 3: Prepare the Breading Station

This step involves preparing three separate bowls or plates for the breading station.

  • In Bowl 1: Place 1 cup of all-purpose flour
  • In Bowl 2: Beat 2 eggs
  • In Bowl 3: Combine half a cup of Panko bread crumbs or breadcrumbs and half a cup of regular bread crumbs

Step 4: Coating the Scotch Eggs

Take each scotch egg and coat it first in flour, then dip it into the beaten eggs before rolling it onto the bread crumb mixture.

Once in a ball shape, place each scotch egg onto a baking sheet lined with waxed paper. Preheat the oven to 375°F before placing the Scotch eggs in the oven.

Step 5: Oven-Bake the Scotch Eggs

Bake for 30 minutes or until it’s golden brown and crispy outside. Take it out from the oven and let it cool down for a couple of minutes.

Making Mustard Sauce

While your scotch eggs are baking in the oven, it’s time to make the dip!

Step 6: Creating Mustard Dipping Sauce

Just whisk together 1 cup of mayonnaise, 1/2 cup of yellow mustard, 2 tablespoons of dijon mustard, 2 tablespoons of white sugar, and 1 tablespoon of lemon juice together in a bowl until well combined. Chill until ready to serve.

After you’re done baking your delicious scotch eggs in the oven, take them out and serve hot with your creamy mustard dipping sauce.

That’s it

Substitutions and Variations

 Bite into a warm, delicious Scotch egg and savor the explosion of flavors.
Bite into a warm, delicious Scotch egg and savor the explosion of flavors.

Are you looking to put your own spin on this classic scotch egg recipe? Fear not, as there are plenty of substitutions and variations you can try to make it your own!

Firstly, for those who prefer a gluten-free option, substitute the bread crumbs with a gluten-free alternative or omit entirely. You can also use ground turkey or chicken instead of pork sausage for a lighter version.

For a little extra kick, why not try adding some curry mustard to the dijon sauce recipe? Or switch out the yellow mustard with a honey mustard for a sweeter taste. Get creative with your dipping sauce by trying hollandaise or Bois Boudran sauce instead.

If baking is not your thing, you can always choose to air fry or deep fry the Scotch eggs instead of baking them in the oven for a crispy exterior. Another alternative is using soft-boiled eggs for a runny yolk center or hard-boiled eggs for solid center.

For a vegetarian version, you can swap out the sausage meat for a mixture of chopped mushrooms and lentils. The eggs can also be substituted with tofu cubes to create a vegan option.

Be sure to experiment with different combinations to find the best Scotch egg recipe variation that suits your palate!

Serving and Pairing

 The combination of meat and eggs creates a match made in heaven.
The combination of meat and eggs creates a match made in heaven.

Now that the appetizing aroma of your freshly baked Scotch eggs is wafting through your kitchen, it’s time to think about serving and pairing. Nothing beats the classic combination of Scotch eggs and a delicious dipping sauce. Fortunately, this recipe includes an easy-to-make, creamy mustard sauce that provides just the right amount of tangy flavor to balance the rich taste of the eggs. Simply stir together some Dijon mustard, mayonnaise, lemon juice and fresh parsley and voilà – you’ve got a sauce that perfectly complements your baked Scotch eggs.

When it comes to serving your Scotch eggs, presentation is key. Try cutting them in half and displaying them on a platter lined with fresh parsley or lettuce leaves for an elegant touch. This will not only make them look appetizing, but also add some color and vibrancy to your dish. Alternatively, you can serve them whole with toothpicks for easy handling.

Scotch eggs can be served as a standalone appetizer at parties or enjoyed as a light meal paired with a fresh side salad. A glass of white wine or beer can be excellent match for this dish as they complement the flavors of pork sausage and fennel seeds present in the recipe.

If you’re up for trying something different, consider experimenting with other dipping sauces such as Hollandaise sauce or even curry mustard. These alternative sauces can add extra dimension and excitement to an already scrumptious dish.

With these tips in mind, serve up some piping hot homemade Scotch eggs along with its zesty dipping sauce recipe to your family and guests and enjoy as their faces light up with delight.

Make-Ahead, Storing and Reheating

 Trust me, once you try these Scotch eggs, you'll want to make them every week.
Trust me, once you try these Scotch eggs, you’ll want to make them every week.

Once the baked Scotch eggs with mustard sauce have cooled down, you can either store them for later use or reheat them. You can chill the scotch eggs in an airtight container in the refrigerator for up to 2 days. To reheat them, preheat your oven to 350°F and bake them on a baking sheet for about 12-15 minutes or until heated through.

If you prefer to make them ahead of time, you can assemble the scotch eggs up to two days before baking them. Once you have wrapped each portion of sausage around each egg, cover them tightly with plastic wrap and refrigerate until ready to bake.

Another option is to freeze the uncooked scotch eggs for later use. Wrap each uncooked portion of sausage around each egg and place them on a baking sheet lined with waxed paper. Divide and wrap each portion individually before freezing. They will keep in the freezer for up to one month. When you’re ready to bake, defrost in the refrigerator overnight and then follow the same baking instructions as when preparing fresh.

When it comes to serving, I recommend that you serve these baked scotch eggs with mustard sauce hot out of the oven. This recipe is best served immediately and enjoyed while the crust is crispy and golden brown, and the filling is hot and juicy.

Overall, these baked Scotch eggs are perfect as an appetizer, brunch menu item, or as a delicious snack that can be enjoyed at any time of day. Preparing them ahead of time or storing them correctly allows for quick reheat or serving at a later date without sacrificing flavor or quality.

Tips for Perfect Results

 Serve them with a side of mustard sauce for a tangy and creamy kick.
Serve them with a side of mustard sauce for a tangy and creamy kick.

When it comes to cooking baked scotch eggs with mustard sauce, achieving the perfect texture and flavor requires attention to detail. Here are some helpful tips to ensure that your scotch eggs turn out perfectly every time:

Firstly, make sure that your sausage meat is of good quality. I recommend using pork sausage with a high fat content for the best flavor and moistness in your scotch eggs. If you have time, consider making your own sausage meat using ground pork and seasonings such as fennel seeds, parsley, and salt and pepper.

Next, when it comes to wrapping the boiled eggs, make sure to handle them gently so that the yolks remain intact. If you prefer a runny yolk in your scotch eggs, use soft-boiled eggs instead of hard-boiled. To make soft-boiled eggs, boil them for about 6 minutes before cooling them under cold running water.

To ensure that the bread crumbs stick evenly to the outside of the scotch eggs, I recommend coating them in flour first. This creates a dry surface on which the breadcrumbs can easily adhere.

When baking the scotch eggs in the oven, be sure to preheat it to the correct temperature specified in the recipe. If your oven isn’t hot enough, your scotch eggs may end up undercooked or soggy.

Finally, don’t forget about the mustard sauce! Whether you’re using a classic dijon mustard sauce or mixing things up with a honey mustard or curry mustard variation, make sure it’s creamy and well balanced by whisking together ingredients like mayonnaise, Dijon mustard, lemon juice, and salt and pepper.

By following these simple tips and taking care throughout each step of the recipe, you’ll be able to create delicious baked scotch eggs with mustard sauce that are sure to impress anyone at your table – even Mary Berry herself!


As a chef specializing in British cuisine, I have received numerous inquiries about the classic scotch eggs and the mustard dipping sauce that perfectly complements it. Therefore, I have compiled a list of frequently asked questions (FAQ) and provided some helpful answers to assist you in preparing the perfect batch of baked scotch eggs with mustard sauce. Sit back, relax, and let’s dive into this vital section together!

How long to heat Scotch eggs in oven?

Get your oven heated up to Gas Mark 5/190°C/fan oven 170°C/325°F. Once it’s fired up, get cracking on those eggs! Place them onto a baking sheet and pop them into the reaming oven for around 25-30 minutes. Keep an eye on them to make sure they turn a lovely golden brown. Once done, remove them from the oven and let them cool before serving.

What is traditionally served with Scotch eggs?

When it comes to classic British cuisine, few things come close to Traditional Scotch Eggs. Succulent sausages envelop perfectly hard-boiled eggs, they’re coated in breadcrumbs and fried to perfection. Ready to be enjoyed with a tangy mustard dipping sauce, this delectable dish is a must-try for anyone craving authentic British flavors.

Why do my Scotch eggs split in the oven?

To avoid the problem of eggs spilling out of the sausage meat mixture, ensure that the mixture completely covers the egg and is evenly spread. Another crucial tip is to refrigerate the eggs for 10-20 minutes before baking to prevent them from breaking or leaking.

How do you make a Mary Berry Scotch egg?

I love to whip up a classic Caesar salad, and it’s a staple in my kitchen. To make it, start by washing and chopping some fresh lettuce. Then, fry up some crispy bacon until it’s nice and crispy. Add those delicious crispy bits to your lettuce. Grate some fresh parmesan and add some crunchy croutons to the mix. When all of that goodness is in a mixing bowl, delicately mix in Mary Berry’s Caesar Salad Dressing with two spoons. Finally, separate the mixture into four plates and add a Scotch egg on top. For extra flavor, you can drizzle over some more dressing. Yum!

Bottom Line

Overall, this baked scotch eggs with mustard sauce recipe is a must-try for anyone who is a fan of hearty and flavorful British cuisine. It is perfect as an appetizer or a main dish, and it is sure to satisfy your cravings.

By using the right ingredients, following the proper steps, and applying the tips and variations discussed in this article, you can create a delicious and easy-to-make scotch egg dish that will impress your family and friends.

So why not give it a try? Whether you are a seasoned cook or just starting out, this recipe has everything you need to make the best scotch eggs you have ever tasted. So get in the kitchen, put on some Mary Berry, and cook up a storm with this classic and tasty dish.

Baked Scotch Eggs With Mustard Sauce

Baked Scotch Eggs With Mustard Sauce Recipe

You can save a lot of time by not grinding your own pork, but these directions provide tips for that. I've also included a handy way to peel soft boiled eggs, which I prefer for this recipe over hard boiled eggs. The mustard sauce is adapted from Robert Irvine's recipe.
Course Appetizer
Cuisine British
Keyword < 4 Hours, European, Meat, Pork
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Calories 326.1kcal


  • 1 1/2 teaspoons fennel seeds
  • 1 tablespoon parsley
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons pepper, freshly ground
  • 1 lb lean pork
  • 5 large eggs
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup olive oil mayonnaise
  • 1/4 cup Dijon mustard
  • 1 ounce lemon juice


  • Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
  • If grinding your own pork, trim fat from pork and cut into 1" cubes.
  • Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
  • Preheat oven to 400 degrees F.
  • Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
  • To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
  • If grinding your own pork, remove pork from the freezer and grind.
  • Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
  • Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
  • Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
  • Combine mayonnaise, mustard, and lemon juice to create mustard sauce.


Serving: 219g | Calories: 326.1kcal | Carbohydrates: 13.1g | Protein: 35.2g | Fat: 14g | Saturated Fat: 4.4g | Cholesterol: 299.6mg | Sodium: 1752.4mg | Fiber: 1.8g | Sugar: 1.4g

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