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
Hard-Boil the Eggs: Place eggs in a saucepan, cover with cold water. Bring to a light boil, then cover and remove from heat for 12 minutes. Transfer to cold water, peel after cooling.
Prepare the Yogurt Cream Sauce: Mix all sauce ingredients until smooth.
Form the Scotch Eggs: Flatten sausage into 4 patties. Place two avocado quarters and an egg on one patty, cover with another patty. Mold into a ball and repeat for all.
Coat the Scotch Eggs: Mix Panko and Greek seasoning in a bowl. Roll each sausage ball in the mixture until fully coated.
Cook the Scotch Eggs
- Grill Method: Grill at 350°F for 30 minutes, turning halfway.
- Oven Method: Bake at 350°F for 45 minutes, turning halfway.
Rest and Serve: Let Scotch eggs rest for 5 minutes. Serve over arugula, drizzle with yogurt sauce, and sprinkle with 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.
