Scotch eggs

Scotch eggs

For a healthier option, we've baked rather than fried these scotch eggs.

By , 21 September 2015
Scotch eggs
  • Ready in: 120 mins
  • Serves: 12
  • Price: 75p per serving
Nutritional Info
Each 164g serving contains
  • Fat high
    21.6g
    31%
  • Saturates high
    7.7g
    39%
  • Sugars low
    1.4g
    2%
  • Salt med
    1.5g
    26%
  • Energy 1474KJ 352KCAL
    18%
of your reference intake.
Typical energy values per 100g: 899kJ/215kcal.
Ingredients
  • 14 medium free range eggs
  • Flour, for sprinkling
  • 2 x 454g packs Asda Extra Special Pork Sausages
  • 50g butter, melted
  • 200g fresh white breadcrumbs
Method
  • 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.

  • 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.

  • 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.

  • Put on a baking tray and bake for 30-35 minutes, turning halfway through.

  • Leave until cold. Cut into halves or quarters to serve.