Scotch Eggs Recipe

Name: Scotch Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large baking potatoes, peeled and cut into 1-inch cubes; 1/4 cup nonfat cream cheese; 2 teaspoons minced fresh chives; 2 tablespoons minced green onions; 1/4 teaspoon salt; Dash of pepper; 3 hard-cooked eggs; 1 egg white, lightly beaten; 1/2 cup reduced-fat round buttery cracker crumbs; Vegetable cooking spray; 12 fresh asparagus spears; 1/2 cup nonfat sour cream; 1/4 cup reduced-calorie mayonnaise; 2 tablespoons prepared horseradish; 3 tablespoons skim milk; 8 romaine lettuce leaves; Chopped fresh chives (optional)

Servings: persons

2 large baking potatoes, peeled and cut into 1-inch cubes
1/4 cup nonfat cream cheese
2 teaspoons minced fresh chives
2 tablespoons minced green onions
1/4 teaspoon salt
Dash of pepper
3 hard-cooked eggs
1 egg white, lightly beaten
1/2 cup reduced-fat round buttery cracker crumbs
Vegetable cooking spray
12 fresh asparagus spears
1/2 cup nonfat sour cream
1/4 cup reduced-calorie mayonnaise
2 tablespoons prepared horseradish
3 tablespoons skim milk
8 romaine lettuce leaves
Chopped fresh chives (optional)

1
Cook potato in boiling water to cover 15 minutes or until tender; drain. Transfer to a bowl; beat potato at medium speed of an electric mixer until smooth. Add cream cheese and next 4 ingredients; beat well.
2
Cut hard-cooked eggs into quarters. Shape 1/4 cup potato mixture around each egg quarter to form an egg shape. Brush each with egg white; roll in cracker crumbs. Place on a baking sheet coated with cooking spray. Bake at 400u00b0 for 5 minutes or until browned.
3
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover; steam 7 minutes or until crisp-tender. Drain.
4
Combine sour cream and next 3 ingredients; stir. To serve, arrange 3 asparagus spears and 3 baked egg quarters on each of 4 lettuce-lined serving plates. Top each serving with 3 tablespoons sour cream mixture. Garnish with chopped fresh chives, if desired.

693

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 large baking potatoes, peeled and cut into 1-inch cubes, 1/4 cup nonfat cream cheese, 2 teaspoons minced fresh chives, 2 tablespoons minced green onions, and more.

Yes, Scotch Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scotch Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions