There is much dispute over where Scotch Eggs originated from but we’re not too bothered about where they’ve come from, just where we can get our hands on some! Gone are the days of heading to your supermarket for this treat though, baking them at home is really simple and by choosing baking over frying they’re a healthier alternative to many off-the-shelf varieties.
Who would have thought that a simple boiled egg, some sausage meat and a coating of breadcrumbs would become such a staple in the Great British picnic? We don’t think these should be reserved just for the summer months though as they are a great addition to a school or work lunchbox all year round.
All you’ll need to make these tasty snacks for yourself is a medium sized saucepan, a mixing bowl, a chopping board, three small plates and a baking tray.
- 5 small eggs
- 400 g quality sausage meat
- 1 tsp chopped sage
- 1 handful chopped thyme
- 1 handful chopped parsley
- 100 g plain flour
- 100 g Panko breadcrumbs
- Pre-heat the oven to 190°C.
- Bring a large pan of water to the boil, add a pinch or two of salt and add 4 of the eggs for 7½ minutes exactly.
- Remove from the heat, allow to cool to room temperature and remove the eggs from the water. Crack the shell ever so slightly before rubbing on the work surface, then peel the shell.
- In a mixing bowl add the sausage meat and all of the herbs before mixing to combine.
- Split into four equal sections before taking one and flattening on a flat surface (we used a plastic chopping board).
- Roll one of the boiled, peeled eggs in the plain flour before placing into the centre of the flattened sausage meat. Roll the meat around the egg until it's fully encased.
- Repeat this with the other 3 boiled eggs before beating the 5th egg and placing into a high sided plate or bowl.
- Roll the encased eggs into the flour, then the beaten egg and finally the breadcrumbs and place on a baking tray.
- Cook for approx. 25 minutes until lightly browned, remove from the oven and allow to cool.
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