Pastrami Scotch Eggs

Just like Bubble and Squeak, Scotch eggs are a food that I hadn’t really ever heard of until my brother-in-law (thankfully) introduced me to them. Also, just like Bubble and Squeak, I was instantly hooked. Scotch eggs are basically hard boiled eggs wrapped in a layer of sausage before being dipped in an egg wash and breaded. They are then usually deep fried. “Deep Fried” isn’t generally a part of reality in my kitchen, so we have taken to baking our scotch eggs (breaded or not). This particular take on the Scotch Egg is definitely one of the more unique ones we’ve made. Instead of sausage, we wrapped our boiled eggs in pastrami before breading. Just note, while this definitely gives the eggs a unique flair, it can also be a tad more frustrating to work with, and it’s harder to egg wash and bread. If you’re looking for something a tad more traditional, try our Baked Scotch Duck Eggs!

Time: 40 minutes (unless you’re starting with hard boiled eggs…then, it’s more like 20)


  • Eggs (2 per person is a good portion)
  • 1-2 thin slices of pastrami per egg
  • Whole grain dijon mustard (if you like)
  • 1 more egg for the breading process
  • Bread Crumbs


  • Boil your eggs (go with your favourite method here…if you haven’t got a favourite, see below)
    • Place your eggs in a pot with cold water, and pour in a little distilled vinegar. Sounds strange, and I’m not sure I understand the science behind it, but if your eggs crack during cooking, this will prevent the whites from leaking out too much.
    • Bring everything to a boil, and let the eggs boil for about 7 minutes.
    • Remove eggs from water, and pour cold water over them until they are around room temperature and can be worked with easily.
    • Peel your eggs: One by one, crack the side of an egg on a paper towel, and then apply some pressure and roll along its “equator”…this ::should:: make it easier to peel, but let’s face it…hard boiled eggs are a tricky beast.
  • Preheat your oven to 350 degrees F, line a baking sheet with a little foil, and give that a quick oil spray.
  • Lay your pastrami on a cutting board, and spoon any mustard you want on it. Then wrap your eggs.
  • Whisk your “breading” egg, and give each of your scotch eggs a good egg wash followed by a bread crumb coating. Then place on your baking sheet.
  • Bake your scotch eggs until your breading is a nice crispy golden brown…It will take about 15 minutes, and I suggest rotating them halfway through the cooking.
  • When they are done, remove from the oven, and carefully slice your eggs in half.
  • Plate, devour, and enjoy!

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