Avocado Scotch Eggs with Yogurt Cream Sauce
Avocado scotch eggs with sage pork sausage with yogurt cream sauce over a bed of arugula.
These Avocado Scotch Eggs with Yogurt Cream Sauce offer a unique twist on a classic dish. Sage pork sausage wraps around a boiled egg and creamy avocado center, with a crunchy Panko and Greek-seasoned coating. The tangy yogurt cream sauce, flavored with hints of bacon and shallot, adds a refreshing balance to the savory eggs. Served over fresh arugula and garnished with parsley, this dish is a flavorful and satisfying meal that’s sure to impress.
Servings
2
Prep Time
30 minutes
Cook Time
60 minutes
Total Time
90 minutes
Ingredients
For the Scotch Eggs
1 pound ground sage pork sausage
2 pasture-raised eggs
1 ripe avocado, cut into quarters and pitted
3/4 cup Panko bread crumbs
2 tablespoons Greek seasoning blend
2 cups fresh arugula (for serving)
1/2 cup fresh chopped parsley (for garnish)
For the Yogurt Cream Sauce
1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon fine Kosher salt
1 teaspoon ground black pepper
1 tablespoon Italian seasoning
2 tablespoons crumbled bacon
1 shallot, diced
Instructions
Soft Boil the Eggs
Bring water to a boil, gently lower 4 eggs in, and cook for 6–7 minutes for a jammy yolk. Immediately transfer to an ice bath, peel carefully, and set aside.
Prepare the Avocado Mixture
Mash avocados with lemon juice, garlic powder, onion powder, salt, and pepper. If adding a protein layer, prep the seasoned meat separately.
Wrap the Eggs
If skipping meat, gently coat each boiled egg with mashed avocado, shaping with damp hands. If adding meat, first coat the egg with avocado, then wrap the meat around that, sealing it well.
Bread the Eggs
Roll each ball in flour, dip in beaten egg, then coat with panko breadcrumbs.
Fry or Bake
Fry
Heat oil to 350°F (175°C) and fry each ball for 2–3 minutes until golden brown.
Bake/Air Fry
Bake at 400°F (200°C) or air-fry for 10–12 minutes until crispy.
Make the Yogurt Cream Sauce
Mix Greek yogurt, lemon juice, dill, garlic, salt, pepper, and optional mustard/horsie. Chill until ready to serve.
Serve
Slice the Avocado Scotch Eggs in half. Drizzle or dip in the yogurt cream sauce. Optional garnish: microgreens, paprika, or extra herbs.
Hard boil eggs by placing eggs in cold water in a saucepan with one inch over the eggs. Heat to a light boil, then cover and remove heat for 12 minutes.
Remove from heat and replace with ice cold water and let rest at least 5 minutes before peeling.
Add ingredients for the yogurt avocado cream sauce in a mixing bowl.
Stir together until well blended.
Cut the avocados in half and remove the pit.
Place one egg and two quarters of avocado on one patty.
Place the second patty over the other and roll into a ball.
Add 3/4 cup Panko bread crumbs and 2 tablespoons of Greek seasoning blend to a large bowl to roll the pork balls in coating.
Coated pork balls ready to cook.
Grill at 350 degrees for about 30 minutes without touching.
After 30 minutes, turn over and cook about 15 more minutes. Remove from heat and let rest for 5 minutes.
Serve over a bed of arugula with yogurt cream sauce and sprinkle the top with fresh chopped parsley.
