2-Ingredient Baked Scotch Eggs

1 pound breakfast pork sausage

6 boiled medium eggs 

Preheat the oven to 400°F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.

Divide the sausage meat into six equal portions. Pat each portion into a ¼-inch thick round. Place each egg in the center of a round.

Gently stretch the meat to wrap the egg, shaping and molding it with your hands, pinching together areas where it comes apart until each egg is fully wrapped. This takes patience but is quite doable, so don’t give up.

Place the wrapped eggs on the prepared wire rack. Bake them until the meat is cooked through, for about 20-30 minutes.

Allow the eggs to rest for 5 minutes before cutting and serving.