Dinosaur Scotch Eggs

Dinosaur Scotch Eggs

Yield: 12 servings

Ingredients and Directions


  1. Soft boil eggs for 4½ minutes in boiling water; shock in an ice bath.

  2. Peel eggs.

  3. Peel and pit avocados by slicing lengthwise, then replace pit with peeled soft boiled egg. Season with salt and pepper; place second half of avocado on top to seal in egg.

  4. Cover avocado completely with layer of spicy Italian sausage, approximately ½-inch thick.

  5. Chill in refrigerator for at least 20 minutes.

  6. Use a three-step breading process over sausage: flour, egg wash and panko.

  7. Deep fry at 350° F for 4 minutes or until golden brown. Finish in oven at 300°F for 12–15 minutes or until sausage is completely cooked through.


  • 12 each eggs to be soft boiled
  • 12 each Avocados From Mexico
  • 1 Tablespoon salt
  • 1 Tablespoon black pepper medium grind
  • 3 pounds Spicy Italian sausage raw
  • 3 cups flour
  • 12 each eggs beaten
  • 6 cups Panko

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.