Scotch Egg Pie

Today’s recipe is one I made a while back actually, but I hadn’t gotten around to posting it. But since i’m home sick today, I figured it was a great time to post it!

Every few months, usually once a quarter it seems, I drive to North Carolina to visit my friend Aimee. She is currently studying to become a pastry chef and she is amazing! (Yeah, this post is gonna be a little friend-braggy). She really is such a great chef and I love to learn from her. So when I go to visit, she always teaches me some really great tips and tricks, such as how to make Macarons. To this day, the only time i’ve successfully made those damn things was with her. I digress. Anyway, last time I went up, it was to bake ALL the pies. It was right before Thanksgiving and we were trying out some pie recipes. While brainstorming, I asked if she had any ideas on how to incorporate eggs into pie for my blog.


And thus was born the Scotch Egg pie! I had been wanting to make scotch eggs for a while and this gave me a great excuse to try them out. And man, this pie was awesome. I know I say everything I make was awesome, but I wouldn’t post it if it sucked!


This recipe is great for a holiday brunch (or any brunch really). The gooey Gouda cheese that melts with the egg, combined with the spicy sausage is drool-worthy. Topped with a crunchy stuffing top, it’s definitely going to impress anyone you’ve got at your table. IMG_5242

Scotch Egg Pie 


  • 6 Soft Boiled Eggs
  • 6 Slices of Gouda
  • Breakfast sausage – we had patties that we actually combined in a bowl
  • Stuffing – pre-bought is fine
  • Pie Crust – Aimee will be horrified but I would say a pre-made crust is fine
  • 1 Teaspoon Oregano
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Pepper
  • A pinch of Salt


  • Pre-heat oven to 400 degrees.
  • Soft boil your eggs. Bring a pot of water to a boil and then reduce to a simmer.
  • Add your eggs and let cook for 5 minutes.
  • Remove from heat and dunk eggs in ice bath
  • Peel the eggs. Now, this part can be kind of tricky. The key here is going slow and having patience. The eggs are more delicate than hard boiled eggs and it can be hard not to rip them open. If you do, that’s OK. Either make more eggs (and eat the one you messed up), or if it’s not too bad, just set aside and we can salvage it.
  • Combine the sausage and spices in a bowl. Mix until well combined
  • Make a layer of sausage atop the pie crust. Don’t make it too thick, just enough to  cover the bottom.
  • Place the eggs at intervals in the pie
  • Cover with remaining sausage – really pack the sausage around the egg and over-top. You essentially want to create little egg pockets.
  • Top with slices of Gouda cheese
  • Make a final layer with the stuffing. In a pinch, bread crumbs will work too.
  • Place in oven and bake for 45  minutes
  • Remove and serve hot!


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