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Healthier Scotch Eggs


As you may have learned on a few of our travel articles the husband and I love traditional Irish and Scottish food. I’m Irish and he’s a mixture of both. I have been wanting to try Scotch Eggs for a looooong time. When I picked up the October 2013 issue of Food Network magazine at Kroger I about fell out of my chair when I realized one of my favorite chefs, Robert Irvine, had a recipe in there for Scotch Eggs. As I read the recipe over I looked at husband with a sad face. Since I am too lazy to type it all out, lucky me, it’s also on the website. I skipped the mustard sauce.

“White flour!” I screamed.

“Why does everyone have to use white flour?”

I knew I had to figure out a way to make my own Scotch Eggs.

And, I did.


Only, mine look more like meatballs. Scotch Balls didn’t seem too appropriate for a title….(admit it, you are laughing). I’m still trying to figure out how to get my sausage to stick to a hard-boiled egg. I am not sure if it’s because I used lean sausage or if I should have left out the egg in the sausage mixture,  or maybe I should have added a few bread crumbs for some stick factor. All I know is that these Scotch Eggs (or Balls) were giving me a headache.

Thankfully they tasted a lot better than they looked. I shared them with the guys working on our barn and they really enjoyed them. Husband thought they were great and didn’t care that they were healthy and odd-shaped. He posted a photo on his Facebook and his friend said they looked like a brillo pad.

My feelings were hurt. I didn’t think they looked THAT bad. Ugh. (sad face)


So here is my “Healthier Scotch Eggs” and I am using Mac-n-Mo’s  Morselicious Mix instead of white flour. You may remember the Mac-n-Mo’s mix from “Morselicious Carob Chip Cookies” and “Pumpkin Cinnamon Rolls.”

They are clean. Fresh lean sausage.  Unsweetened almond milk instead of cows. Brown rice crumbs instead of bread. Mo mix instead of white flour. You can use olive oil instead of hazelnut, I like to switch between the two.

I am proud of them since this was my first time and that’s all that matters, right?


What is something you made that you were so proud of and someone made fun of?

Healthier Scotch Eggs

Healthier Scotch Eggs

Chrystal Mahan YUMeating.com
Adapted/Inspired by Robert Irvine's Scotch Eggs
4 from 2 votes


  • 8 eggs
  • 1 tbsp vinegar
  • 1 pound Reduced Fat Breakfast Sausage
  • 1 1/2 tbsp parsley
  • 1/4 tsp chopped chives
  • 1 tsp rosemary
  • 1/4 tsp oregano
  • salt
  • pepper
  • 1 cup Mo Mix
  • 2 cups brown rice crumbs
  • Hazelnut oil


  • Preheat oven to 350.
  • In a pan bring 6 eggs and 1 tbsp vinegar to a boil. As soon as the water starts to boil, cover pan and remove from heat. Set aside for 4 minutes.
  • While you are waiting, start mixing your meat.
  • In a separate bowl mix the pound of reduced fat sausage with parsley, chives, rosemary, oregano and 1 egg. Mix well. Put to the side.
  • When the 4 minutes are up, dump out the water and fill pan with coldest water possible. This will stop the eggs from cooking. Leave in cold water for 2 minutes.
  • While you are waiting in one bowl add one cup Mo Mix.
  • In another bowl add 2 cups brown rice crumbs, salt, and pepper.
  • In a third bowl add 1 cup almond milk and 1 egg, beat together.
  • Drain water from eggs and peel.
  • Add hazelnut oil to frying pan and turn to medium heat.
  • Take 1 boiled egg and wrap sausage around the egg until well covered.
  • Take the sausage covered egg and roll in the Mo Mix, shake to remove excess and move on to the almond milk and egg.
  • Once dipped in almond milk and egg coat in the brown rice crumbs. Shake to remove any excess and drop into hot hazelnut oiled pan.
  • Repeat this process for remaining eggs.
  • Cook until golden brown. A few minutes all the way around the egg.
  • Once golden, place on a nonstick baking sheet and transfer to the oven 10-12 minutes until the sausage meat is completely cooked.


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  1. Some of my best recipes don’t look the best, but it’s the taste that counts! I’ve never had scotch eggs, but I will definitely have to try these

    1. If I could just figure out how to get the meet to stick to the egg I would be all set! But they sure were yummy! And this version is low carb! I am going to go back through and do a low carb category. I don’t know how I forgot that.

  2. I would never have seen a brillo pad. Still don’t. If I could still eat meat, they’d look delicious. I’d like to try and make them for a family brunch at some point. And honey, don’t feel bad, at least you didn’t try to feed your family brains. I got married at 17 to a guy who had always eaten pork chops and fried potatoes. I came from an earth mother hippie who hand made all of our whole wheat bread and grew all of our vegetables in the garden. Well the (ex) husband did not under any circumstances eat vegetables except corn and I had never fried a potato in my life (or much else for that matter). So I carefully peeled a ton of potatoes and sliced them fairly uniformly, dumped some cold oil in a pan, poured in all of the potatoes at once and turned the burner on (you see where this is going). I would flip those things over and over and over and over. I tried my hardest to make fried potatoes. By the end of the catastrophie I had made a congealed grey matter that wasn’t mashed potatoes but also wasn’t recognizable as anything else either. It looked just like I had a pan of grey brains on the stove (Where’s the fava beans when you need them, right?). Fortunately no one made fun of me because one doesn’t make fun of pregnant women and my stepdad and then husband sat down and ate them and assured me that they tasted just fine. But I will never forget serving brains for dinner. It was grotesque and probably not made more appealing by my crying over them, LOL!

    1. Now that’s an awesome story! Can you do soy crumbles? I wonder if you could replace the sausage with soy sausage crumbles. I have 2 bags out in my freezer. I do eat soy in moderation. I really should go back to being vegetarian. I just worry about the PCOS and all the conflicting information about the soy. I might have to try making this again to see if those crumbles would work.

    1. They taste a lot better than they look that is for sure! I thought they turned out pretty good, but my eggs were not anywhere near as fancy as Chef Robert’s. Of course, this was my first time making them and he’s been making them for years. So, I’m ok with how they turned out. I need to try making them again. This time, test them out on kiddo.

  3. My family is British and I have a cousin who makes them really well. I’ve never thought of making my own though. After seeing yours I just may give it a shot.

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