Avocado Scotch Eggs with Yogurt Cream Sauce

Avocado scotch eggs with sage pork sausage with yogurt cream sauce over a bed of arugula.

This recipe for avocado scotch eggs with yogurt cream sauce is a delicious and unique twist on a classic dish. The sage pork sausage provides a savory and flavorful base for the boiled eggs and creamy avocado center, while the Panko crumbs and Greek seasoning give a satisfying crunch. The yogurt cream sauce is a perfect complement to the dish, adding a tangy and refreshing flavor with a hint of bacon and shallot. Served over a bed of fresh arugula and sprinkled with parsley, this dish is a satisfying and flavorful meal that’s sure to impress.

Ingredients

  • 1 pound ground sage pork sausage
  • 2 pasture raised eggs
  • 1 ripe avocado
  • 3/4 cup Panko bread crumbs
  • 2 tablespoons Greek seasoning blend
  • 2 cups fresh arugula
  • 1/2 cup fresh chopped parsley

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 diced shallot

Instructions

  1. 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.
  2. Prepare the yogurt lemon cream sauce.
  3. Form the 1 pound sausage into 4 even flat patties.
  4. Slice the avocado in half and remove the pit. Cut each half to make four quarters.
  5. Lay the 2 quarters on each single sausage patty with an egg in the middle. Place the second sausage patty on top and roll into a ball.
  6. Roll the sausage ball in a large bowl with a mixture of the Panko crumbs and Greek seasoning until well coated.
  7. Place sausage balls on a grill heated to 350 degrees for 30 minutes. Then turn over and cook 15 minutes more. Alternatively, cook in an oven.
  8. Remove from heat and let rest 5 minutes.
  9. Serve over a bed of arugula with yogurt cream sauce and sprinkle with fresh chopped parsley.

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.