Baked Scotch Eggs With Creamy Celeriac Salad Recipe

Name: Baked Scotch Eggs With Creamy Celeriac Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None medium eggs, at room temperature; 12.5 oz pork sausages, casings removed; 1 tsp ground nutmeg; 2 tsp cayenne pepper; 2 tbsp fresh flat-leaf parsley leaves, chopped; 2 tbsp chopped fresh chives; None None flour, for dredging and coating eggs; 2 None large eggs, beaten; 6 tbsp breadcrumbs; None None Creamed Celeriac; 1 lb celeriac, peeled, cut into 1/8 inch-thick slices then julienned; 1/2 None lemon, juiced; 2 tbsp heavy cream; 3 tbsp mayonnaise; 1 tbsp whole grain mustard; 1 tbsp chopped fresh chives

Servings: persons

4 None medium eggs, at room temperature
12.5 oz pork sausages, casings removed
1 tsp ground nutmeg
2 tsp cayenne pepper
2 tbsp fresh flat-leaf parsley leaves, chopped
2 tbsp chopped fresh chives
None None flour, for dredging and coating eggs
2 None large eggs, beaten
6 tbsp breadcrumbs
None None Creamed Celeriac
1 lb celeriac, peeled, cut into 1/8 inch-thick slices then julienned
1/2 None lemon, juiced
2 tbsp heavy cream
3 tbsp mayonnaise
1 tbsp whole grain mustard
1 tbsp chopped fresh chives

1
To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel.
2
Combine sausage meat, spices and herbs. Season then shape into 4 patties. Dredge hard-boiled eggs in flour then mold sausage patties around eggs. Chill for 30-45 mins.
3
Preheat oven to 400u00b0F. Line a baking tray with salt.
4
Dredge sausage-covered eggs in flour, shaking off excess. Dip into beaten egg then coat in breadcrumbs. Arrange on prepared baking tray and bake for 25 mins.
5
Meanwhile, combine celeriac, lemon juice, heavy cream, mayonnaise, mustard and chives. Season to taste.
6
To serve, carefully cut Scotch eggs in 1/2. Serve with creamy celeriac.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 None medium eggs, at room temperature, 12.5 oz pork sausages, casings removed, 1 tsp ground nutmeg, 2 tsp cayenne pepper, and more.

Yes, Baked Scotch Eggs With Creamy Celeriac Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Scotch Eggs With Creamy Celeriac Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions