Herby Scotch eggs Recipe
- 5 free range eggs
- 8 pork sausages
- 15g fresh herbs, finely chopped or 1 tsp dried herbs
- 2 tsp wholegrain mustard
- 1 tbsp flour
- 7 tbsp breadcrumbs
- 1 tbsp olive oil
- Serve with baby leaf salad
First set the oven to 200°C/180°C fan.
For runny yolks boil 4 of the eggs for around 4 1/2 minutes, or 5-6 minutes if you refer your yolks to be set. But be careful it will strongly depend form your eggs size. For better results boil the eggs first, give it a try and adjust the cooking length. Once you are sure and cook your eggs the way you want plunge the eggs into cold water and peel the shells off.
Now you need to prepare the meat. Squeeze the sausages out of their skins into a bowl, mix in the herbs and mustard and divide the mixture into 4 equal pieces.
Prepare flour and breadcrumbs and the remaining egg in separate bowls. Beat the egg slightly with fork. I prefer to add a pinch of salt. Just fro better taste.
Roll the boiled eggs in the flour. Grab 1/4 of the meat, flatten it a bit so it’s thin enough to fully wrap around your egg. Wrap each egg, then dip them in the beaten egg and then coat it with the breadcrumbs.
Drizzle the oil onto a baking tray and heat in the oven for 5 minutes, then add the Scotch eggs and cook for 10 minutes. Turn them over and pop them back in the oven for 15 minutes, or until the sausage meat in cooked and the breadcrumbs are golden all over.
Taste amazing with baby leaf salad or our crunchy lemon slaw :)