Recipe: Scotch eggs
Prep and cooking time: 40 mins
- 6 eggs
- 50g oats or Panko breadcrumbs
- 25g Parmesan, grated
- 500g minced pork
- 1/2 tsp nutmeg
- 1 tsp dried thyme
- Preheat the oven to 200°C/180°C fan. Line a baking tray with aluminium foil and set aside.
- Bring a saucepan of water to boil on medium to high heat. Once the water is boiling, use a spoon to gently place 5 eggs in the water. Boil eggs for 6 1/2 minutes and then immediately place in a bowl of water and ice till cool. Peel the eggs and place aside to continue to cool down.
- In a shallow bowl or plate, mix together the oats and Parmesan.
- In a separate shallow bowl, whisk the remaining egg.
- Combine the pork mince, nutmeg, and thyme in mixing bowl until well combined. Season generously with salt and pepper.
- Divide pork mixture evenly into 5 portions (or use a digital scale to weigh 100g portions). Take one portion, flatten in your palm, place boiled egg in the middle and mould the pork mixture around the egg until it’s sealed.
- Roll the mince covered egg in egg mixture to coat and then roll in oat and Parmesan mixture until completely covered. Place on baking tray and repeat for remaining eggs.
- Place eggs on the baking tray and cook in oven for 20-25mins or until crumbs are lightly golden brown and pork mince has gone white.
- Serve either fresh from the oven, or refrigerate for 1-2 days and serve cold.
- Serve with 1/2 – 2/3 plate of non-starchy vegetables.