While traditional Scotch eggs are breaded and deep-fried, this version takes this English comfort food in a healthier direction without sacrificing a bit of flavor. The peppers not only provide a garden-fresh contrast to the savory sausage-egg combo, but also add a blush of color to your plate. When testing this recipe, we used smaller peppers (about 3” in diameter). If you are using larger peppers, we suggest increasing the sausage mixture ingredient amounts by half.
Yield: 6 servings (1 pepper each)
- 6 small to medium eggs, room temperature
- 6 Blonde Bell or other small bell peppers (3-4” in diameter is ideal)
- 1 lb italian sausage, casing removed
- 2 Tbsp minced chives
- ¼ tsp garlic powder
- 1 Tbsp Dijon or brown mustard
- Salt and pepper
- ¼ cup panko bread crumbs
- Place eggs in a pot and cover with cold water. Bring to a soft boil over medium heat, cover, and cook for 5 minutes.
- While eggs are cooking, fill a large bowl with cold water and ice. After 5 minutes, use tongs to carefully transfer eggs immediately into the ice water bath. Cool for 10 minutes, then peel and set aside. (For easy peeling, drop one egg into a pint-size mason jar, secure the lid, and gently shake several times until the shell begins to pull away from the egg white. Peel and rinse the egg.)
- Preheat the oven to 350℉.
- Cut off the stem end of each pepper and remove any seeds. In a mixing bowl, add sausage, chives, garlic powder, mustard, and a generous pinch each of salt and pepper. Mix until thoroughly combined. Set 6 tablespoons of sausage mixture aside.
- Scoop 2-3 tablespoons of remaining sausage mixture into each pepper. Using the back of a spoon, spread sausage evenly along the bottom and sides of the pepper, up to the cut edge. Press a peeled egg (pointed end down) into the pepper cavity. Top each pepper with a tablespoon of sausage mixture and press into the edges of the pepper to seal in the egg.
- Stand stuffed peppers upright in a loaf pan and sprinkle tops evenly with breadcrumbs. Place in the center of the oven and bake for 40-45 minutes, until peppers are slightly wrinkled and bread crumbs are golden brown.
- Remove from oven and let peppers sit for 10 minutes before serving.
Recipe by Sarah Ward.