Dairy-Free Scotch Eggs

Ingredients

• 6 Large Eggs
• 1 lb Sausage Meat
• 1/2 cup All-Purpose Flour
• 1/4 cup Dairy-Free Milk
• 1 cup Breadcrumbs
• 1 tbsp Vegetable Oil

Instructions

1. 1Preheat your oven to 400°F (200°C). Place 4 large eggs in a medium saucepan, cover them with cold water, and bring the water to a rolling boil over high heat. Immediately remove the saucepan from the heat, cover it with a lid, and let the eggs sit in the hot water for 8 minutes.
2. 2Drain the hot water from the saucepan and immediately transfer the eggs to a bowl of ice water or run them under cold tap water until completely cool, about 5 minutes. Carefully peel the 4 hard-boiled eggs.
3. 3Divide the 1 lb of sausage meat into 4 equal portions. On a clean surface, flatten each portion into a patty, approximately 1/4 inch (0.6 cm) thick and wide enough to fully enclose an egg.
4. 4Place the 1/2 cup of all-purpose flour in a shallow bowl. Lightly dust your hands with a small amount of this flour. Place one peeled hard-boiled egg in the center of a sausage patty and carefully mold the sausage meat around the egg, ensuring it is completely covered and sealed. Repeat this process for the remaining 3 eggs, then roll each sausage-wrapped egg in the 1/2 cup of all-purpose flour until lightly and evenly coated.
5. 5In a separate shallow bowl, crack the remaining 2 large eggs and whisk them together with the 1/4 cup of dairy-free milk until well combined. Place the 1 cup of breadcrumbs in a third shallow bowl. Dip each flour-coated, sausage-wrapped egg first into the egg wash, allowing any excess to drip off, then transfer it to the bowl with the 1 cup of breadcrumbs, pressing gently to ensure an even and complete coating.
6. 6Line a baking sheet with parchment paper. Place the 4 coated Scotch eggs on the prepared baking sheet, ensuring they are not touching. Drizzle the 1 tbsp of vegetable oil evenly over the top of each Scotch egg. Bake in the preheated oven at 400°F (200°C) for 20-25 minutes, or until the sausage meat is cooked through and the breadcrumbs are golden brown. The internal temperature of the sausage should reach 160°F (71°C) when measured with a meat thermometer.
7. 7Remove the Scotch eggs from the oven and let them cool on the baking sheet for at least 5 minutes before serving. This allows the internal juices to redistribute and the eggs to set slightly. Serve warm or cold.

Substitutions

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