When I first saw Scotch eggs on the menu of an Irish pub a few years ago, I’ll be honest, the description both fascinated and horrified me.
This rich dish is traditionally made by surrounding a hard boiled egg with sausage and breading then deep frying it. Though the traditional recipe has many enthusiasts, I came up with this baked, greener, option that I’m calling Irish eggs in honor of St. Patrick’s Day. Because they aren’t fried they are quite a bit healthier and you can use pork, chicken, or turkey sausage to suite your preference. I hope you find them tasty!
Unlike traditional Scotch eggs; this similar recipe is baked not fried and includes fresh spinach and green onion. In Great Britain these are a popular pub and picnic food.