You asked what are scottish eggs - here is a picture and a little instruction on how to make them:
Hardboil, peel and chill five or six eggs. Evenly divide a pound of bulk breakfast sausage into five or six sections - and wrap each section around the dry, chilled eggs. Be sure to totally enclose the egg with sausage.
Put each 'ball' on a rack which has a cookie sheet or pan under it.
Bake about 30 minutes (they traditionally fry them in Scotland, but I prefer the baked method), remove from rack, cut each 'ball' in half, and place (egg side down) on 1/2 biscuit. Cover both with sausage gravy and chow down. :)