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Baked Scotch Eggs

Baked Scotch Eggs


This recipe is lower in fat content due to the addition of breadcrumbs, onions, and egg for binding to the meat coating. In addition these Scotch eggs are baked, rather than fried.
A great stand-by, whether for a snack, appetizers or a main meal - these are especially popular with the kids!

Baked Scotch Eggs Recipe

INGREDIENTS:

  • 8 hard-boiled eggs, cooled
  • all-purpose flour
  • 500 grams (one pound) sausage meat
  • 1/2 yellow onion, finely chopped
  • 1 cup (90 grams) breadcrumbs
  • 1/2 tsp (3ml) dried parsley flakes
  • fresh ground black pepper to taste
  • 2 uncooked eggs
  • Additional breadcrumbs to coat
    		•

    METHOD:

    Boil eggs until ready and cool with cold water, then remove shells.

    Dredge with flour while still wet, ensuring an even coating and set aside.

    Combine sausage meat, onion, breadcrumbs and seasonings and mix well.

    Add raw eggs and mix thoroughly.

    Divide sausage mixture into eight even portions and 'wrap' each egg with the mixture, rolling each egg in the additional breadcrumbs to coat, before placing on a lightly oiled baking tray.

    The completed eggs are 'spritzed' with olive oil, to make a crisp coating when cooked.

    Bake at 350°F or 180°C for about 40 minutes, turning if necessary.

     

     


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