Scotch Eggs

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 16.2g
  • Carbohydrate: 41.4g
  • Fiber: 0.0g
  • Cholesterol: 173mg
  • Iron: 0.0mg
  • Sodium: 538mg
  • Calcium: 0.0mg


  • 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 400° 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.
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