Cook the eggs. Boil 4 eggs for 10 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, peel and set aside.
Wrap in sausage. Place a small amount of ground pork sausage between pieces of plastic wrap and flatten until large enough to surround one egg. Use the plastic wrap to gently wrap the sausage around the egg, pinching any openings closed. Repeat with all 4 eggs.
Chill. Refrigerate the sausage-wrapped eggs for about 15 minutes to firm up.
Prepare the breading. Place flour in one bowl. In a second bowl, whisk 2 eggs with a splash of milk. In a third bowl, combine the panko breadcrumbs, dried parsley, and onion powder.
Bread the Scotch eggs. Dredge each sausage-wrapped egg in flour, then the egg mixture, and finally the seasoned panko until completely coated.
Fry. Heat avocado oil in a small pot. Carefully lower in one Scotch egg at a time and fry until golden brown and crispy, gently turning as needed for even browning.
Finish in the oven. Transfer the fried Scotch eggs to a paper towel-lined plate to drain excess oil. Place on a baking sheet and bake at 350°F for about 20 minutes, or until the pork sausage reaches an internal temperature of 160°F.
Serve. Allow to cool slightly, then serve warm and enjoy!
