Scotch eggs


Serves 12

Ready in 2 Hour(s)


● 14 medium eggs ● Flour, for sprinkling ● 454g Sausages or sausage meat ● 50g butter, melted ● 200g fresh white breadcrumbs


1. Pre-heat the oven to 190C/170C Fan/Gas 5. Put 12 eggs in a pan, cover with cold water and partially cover the pan with a lid. Heat until simmering, then simmer for 6 minutes. Drain immediately, put under cold running water until the eggs are cold, then shell. 2. Lightly dust a work surface with flour. Remove the skin from each sausage. In the work surface, pat each portion of sausage meat into an oval shape about 11cm x 6cm. Wrap around the eggs to cover them completely. 3. Beat the remaining eggs and mix with the butter. Put in a shallow dish. Put the breadcrumbs in another dish. Coat the Scotch eggs in the egg, then roll in the breadcrumbs to cover completely. 4. Put on a baking tray and bake for 30-35 minutes, turning halfway through. 5. Leave until cold. Cut into halves or quarters to serve.

Nutritional Info:

Each 164g serving contains 352KCAL

Special Diets:

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