gluten free scotch egg recipe

Gluten free scotch eggs

These gluten free scotch eggs are so simple and only require a couple of ingredients. They're quick to make and make an excellent gluten free lunch or picnic staple.
Servings 3


  • 4 large eggs
  • 1 pack 350g gluten free sausage meat
  • 3 slices gluten free bread I used Genius white bread
  • 1 tsp mixed herbs
  • Salt and pepper


  • Preheat the oven to 180'C/Gas 4. Then boil the eggs. Bring a pan of water to boiling, then carefully add three of the eggs (you'll need the 4th one later) Boil for six-and-a-half minutes, then remove from the heat and place into cold water straight away. Set aside while you prepare the rest.
  • Places the bread, mixed herbs and a good helping of salt and pepper into a food processor and blitz into crumbs. Spread the crumbs onto a plate. On a second plate, crack an egg and whisk gently with a fork.
  • Carefully peel the eggs, then wet your hands with cold water. Take 1/3 of the sausage meat and spread it to about 1/2-inch thick. Place the egg in the middle and gently work the sausage meat around it until completely covered.
  • Roll the ball of sausage meat in the whisked egg, and then in the breadcrumbs. Press the crumbs into the meat well and ensure it is completely coated. Place on a baking tray.]
  • Repeat this with all three eggs, then place the baking tray in the centre of the oven and cook for 25 minutes until golden brown on the outside. Remove from the oven and eat hot or allow to cool.


Will store for 2-3 days in a sealed container in the fridge. Make sure you're super careful when peeling the eggs - for a softer yolk boil for just 5 minutes but be aware the eggs will be fragile so will require some care when handling!