For a healthier option, we've baked rather than fried these scotch eggs.
(2 votes)
Cook: 2 Hours
Serves: 12
Price: 75p per serving
Nutritional Information
Each 164g serving contains
Energy
1474kj
352kcal
1474kj
352kcal
18%
Fat
21.6g
21.6g
High
31%
31%
Saturates
7.7g
7.7g
High
39%
39%
Sugars
1.4g
1.4g
Low
2%
2%
Salt
1.5g
1.5g
Med
26%
26%
of your reference intake.
Typical energy values per 100g:
899kj/215kcal
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
1
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.
2
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.
3
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.
4
Put on a baking tray and bake for 30-35 minutes, turning halfway through.
5
Leave until cold. Cut into halves or quarters to serve.