In a hurry Scotch Eggs, more like Splotch Eggs

DSC02576 Lately I have been doing lots of in-a-hurry cooking. Peeling here. Mashing there. Slicing here. Chopping there. I do my best to catch and use small bits of time to get things done so that all of dinner makes it on the table. Then there are those times when I have to cut corners. Wait, that’s most of the time. I am the master of cutting corners. Here is the result of one of those days where I think I have time to make Scotch Eggs and then realize I don’t. So forget hard boiling the eggs, it’s scramble, dump, and mix for this meal. Eat and off we go. Breathe.

Here’s what real deal Scotch Eggs look like served along with a portion of chips all wrapped up in the newsies. Delicious. But battered and deep-fried is a hefty meal to swallow. I ate these at the Scottish Games last summer and was full (and sick) for hours!


Here’s my health’d up non-battered and baked version that I shared at my Farmer’s Market Cooking Classes served alongside Hot Fruit Salad using fresh summer fruits from the local farmers. Those little farmer eggs and fresh un-cured breakfast pork sausage made the dish even better.


My secret to good homemade breakfast sausage is Bell’s Seasoning. It’s mostly seen in Thanksgiving Stuffing Recipes, but I found it to make the most perfectly spiced sausage.  You will find this on a lower shelf, under the jars of spices in your grocer’s spice isle.

Team BRK liked these Splotch Eggs dipped in Organic Maple Syrup, but I liked mine with a fresh spicy salsa. Your choice.

In a hurry Scotch Eggs, more like Splotch Eggs
Recipe type: Breakfast, Brunch, Snack, post-workout meal
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Some of my best creations come from living in survival mode.
  • 1 pound organic ground pork
  • 1½ tsp. Bell's Seasoning
  • 1 tsp. Kosher Salt
  • few pinches black pepper
  • few pinches cayenne pepper
  • 4 eggs, scrambled*
  • Salsa or maple syrup for dipping
  1. Preheat oven to 375 degrees.
  2. Mix the first 5 ingredients until well blended then mix in the eggs. It will be loose at first, but keep working, it will come together.
  3. Roll pork into 8 even balls, about ⅓ cup each.
  4. Place on a foil lined baking sheet with sides.
  5. Bake for 20 minutes or until no longer pink in the center.
  6. Serve with salsa or maple syrup for dipping.
*For the scrambled eggs, I did not season them, but did scramble them in about 2 tsp olive oil. Do them the way you like but be sure to cook them until they are dry.


Well, are you?  Pack these eggs and no body gets hungry.

Another Way BRK is Keepin’ it Glassy


  1. Posted April 25, 2013 at 6:18 AM | Permalink

    Oh my word – you are the most creative person I know – with recipes and all other aspects. “Are you packing EAT” – Made my day! I’m going to go” BRK more -gag less” now!!!

    • Robin Sue
      Posted April 25, 2013 at 9:19 AM | Permalink

      Rindy you just made my day! No, I take that back, my entire week! Thanks for being such a great cheerleader!

  2. Posted April 25, 2013 at 5:16 PM | Permalink

    You already know I agree with Rindy – so creative! Love it!

  3. Posted April 28, 2013 at 4:51 PM | Permalink

    i’ve never eaten, made, or even seen scotch eggs in person, but they sound great, even your shortcut version!

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