Scotch Eggs with Dijon Cream Sauce

Well... Not exactly Scotch eggs. Because I baked them instead of deep frying them. But I don't think you'll mind. These are utterly delicious. After one bite, both of my daughters declared these their new favorite food/birthday meal for the rest of life. Alright then.


4 eggs

1 pound homemade chorizo

2 eggs, beaten

1 cup seasoned bread crumbs

1 cup crushed crispy fried onions

2 Tablespoons butter

1 Tablespoon coconut flour

3/4 cup milk (any kind--I used 1%)

1/4 cup shredded Parmesan

1 generous Tablespoon of your favorite mustard--I used horseradish

splash of Sriracha

salt and freshly ground pepper to taste


1. Soft boil eggs any way you like. My favorite method is to bring to a gentle boil. As soon as they are boiling, remove from heat, cover and let sit for 2 minutes. After 2 minutes, dump hot water and submerge in cold water. Continue to dump and replace water as it will warm up from the heat of the eggs and pot. Once the eggs are nice and cool, they are ready to be peeled.

2. Preheat oven to 350 degrees. Create prep station by putting beaten eggs in one dish and mixing bread crumbs and crushed onions in second bowl.

3. Wrap each egg in a layer of chorizo, taking care to seal any seams so they won't fall apart while cooking.

4. Dip each wrapped egg into egg wash and then bread crumb mixture and place into seasoned or sprayed oven-proof dish. (Cast iron works great for this, but any metal or glass pan would be fine as well.)

5. Bake at 350 degrees for about 30 minutes or until golden brown and cooked through.

6. While eggs are baking, prepare sauce by melting butter in pan on stove top. Add coconut flour and stir until well incorporated and browned. Add milk, Parmesan and mustard and stir until all is well-incorporated. Add Sriracha, salt and pepper. Taste and adjust as you like.