Despite the popularity of scotch eggs in the UK, for some reason or another, I failed to ever try them while abroad. Instead, the first time I had them was at O’Rourkes, an Irish Pub just outside of Notre Dame’s campus. While traditionally a hard-boiled egg wrapped in sausage, breaded, and deep fried, scotch egg recipes found online are rather inventive. Many suggest alternative ground meats, such as beef, turkey, and chicken, and bake the eggs rather than fry them. 
Although it may look labor intensive, the actual process is quite simple. All it takes is to hard boil eggs (we like ours softer so we boiled them for about 6 minutes), create the casing using any ground meat and/or finely chopped veggies on hand, wrap, and fry or bake. 
For our meat mixture we used a combination of spicy italian sausage, ground turkey, and sauteed onions and red bell peppers. 
Finally, roll these little guys around in bread crumbs and fry away until golden brown and delicious!
The result: hot and crispy perfection on the outside…
and soft tenderness on the inside. 
Serve with the dipping sauce of your choice (honey mustard, bulldog sauce, and sriracha are all good options).
They make great appetizers, can be reheated for breakfast the following morning, or even make a hearty salad topper.