These dinosaur avocado-stuffed scotch eggs are quick to make and taste absolutely amazing. Perfect for keeping little hands busy in the kitchen.
How to Make Dinosaur Scotch Eggs
- Prepare the eggs: Add the eggs to a pot of boiling water and cook for six minutes. Scoop them into a bowl of iced water to cool. Allow to sit for five minutes. Peel the eggs.
- Prepare the avocado: Peel the avocado and cut it in half. Replace the pit with a soft-cooked egg—season with salt and black pepper. Cover the egg with the second half of the avocado.
- Add the sausage: With damp hands, mold the Italian sausage around the avocado. Repeat the same process with remaining eggs and avocados. Refrigerate the Scotch eggs for 30 minutes.
- Add the crumbs: Beat the eggs with salt in a shallow dish. Place the flour in another dish. Add the breadcrumbs to a third dish. Dredge the Scotch eggs in the flour mixture. Dip them in the eggs, then dip them in the breadcrumbs.
- Fry: Pour the frying oil to a depth of four inches in a large skillet and heat it over medium-high heat. Fry the Scotch eggs for a few minutes or until deeply golden.
- Bake: Spread the eggs evenly and bake for 15 to 20 minutes or until the sausage around the eggs is completely cooked through.
Storing Instructions
To Store: Cooked scotch eggs should be stored wrapped in a paper towel inside a resealable container. They can be refrigerated for three to four days. Reheat them in the microwave for one to two minutes or in the oven for 10 to 15 minutes until warmed through.
Recipe Variations for Dinosaur Scotch Eggs
Veggie twist: Swap sausage with marinated and grilled portobello mushrooms. Slice mushrooms, marinate in olive oil, garlic, and Italian herbs, then grill until tender.
Keto-friendly: For a low-carb option, replace flour with almond flour and breadcrumbs with crushed pork rinds.
Turkey swap: For a leaner alternative, use ground turkey instead of Italian sausage. Season ground turkey with Italian seasoning, salt, and pepper before molding it around the avocado.
Breakfast edition: Wrap the avocado-stuffed eggs in bacon slices and then sausage before baking. Par-cook bacon slices, wrap around avocado and bake until crispy.
Spicy twist: Mix shredded cheddar cheese into the sausage mixture and add a pinch of cayenne pepper for a cheesy, spicy twist.
Asian scotch eggs: Replace Italian sausage with seasoned ground pork mixed with soy sauce, ginger, and garlic. Roll in crushed sesame seeds for added flavor and texture.
Mediterranean twist: Use lamb sausage instead of Italian sausage and add chopped olives and feta cheese to the avocado filling.
Vegan option: Swap sausage and eggs for seasoned and baked tofu slices. Coat avocado halves with hummus and nutritional yeast before wrapping with tofu.
Tex-Mex flavors: Mix one teaspoon of taco seasoning into the sausage, then add diced jalapeños and shredded cheddar cheese to the avocado filling. Serve with salsa and guacamole on the side.
Seafood twist: Substitute Italian sausage with seasoned crab or shrimp meat. Sprinkle Old Bay seasoning on avocado halves before wrapping with the seafood mixture.
Dinosaur Scotch Eggs
Ingredients
For the dinosaur scotch eggs:
- 4 eggs
- 4 medium avocados
- 1 pound spicy Italian sausage
For the scotch egg coating:
- 1 cup flour
- 2 cups Panko breadcrumbs
- 2 eggs, beaten
Instructions
- Add the eggs to a saucepan of boiling water and cook for 6 minutes.
- Transfer the eggs to a bowl of iced water to cool.
- Allow to sit for 5 minutes.
- Pell the eggs.
- Peel the avocado.
- Cut in half.
- Replace the pit with soft cooked egg.
- Season with salt and black pepper.
- Cover the egg with second half of avocado.
- With damp hands, mold the Italian sausage around the avocado.
- Repeat the same process with remaining eggs and avocados.
- Refrigerate the Scotch eggs for 30 minutes.
- Preheat oven to 350ºF.
- In a shallow dish beat the eggs with salt.
- In another shallow dish place the flour.
- Place the breadcrumbs in third shallow dish.
- Dredge the Scotch eggs in the flour mixture.
- Dip in the eggs then dredge in the breadcrumbs.
- Pour the frying oil to depth of 4 inches in a large skillet and heat it over medium-high heat.
- Fry the Scotch eggs for a few minutes or until deeply golden.
- Place on a baking sheet lined with parchment paper.
- Bake in preheated oven for 15-20 minutes or until the sausage is completely cooked through.
Notes
- Handling tip: When peeling the eggs, do so gently to avoid breaking the soft-cooked yolks.
- Molding tip: Ensure the Italian sausage completely covers the avocado to prevent any leakage during frying and baking.
- Chilling: Refrigerating the Scotch eggs before frying helps them hold their shape better.
- Coating suggestion: For a crispier crust, double-coat the Scotch eggs in the flour, egg, and breadcrumb mixture.
- Temperature check: Use a food thermometer to confirm that the sausage’s internal temperature reaches 160 degrees Fahrenheit (71°C) to ensure it’s fully cooked.
- Resting time: Let the Scotch eggs rest for about five minutes after baking to allow the flavors to meld before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
