Scotch Eggs

So Scotch Eggs are pretty retro. I remember them from childhood dinners but I had never attempted them before, partly because I was put off by having to deep fry them. Luckily there are an abundance of  baked versions out there. I took a photo of this recipe from an old Better Homes and Gardens magazine and then promptly lost all other details. 

The verdict? Really tasty! The kids loved the surprise egg in the middle and I loved that they tasted just as good cold from the fridge the next day. Perfect for school lunches or a picnic. I guess some things are a classic for a reason!

Baked Scotch Eggs

Better Homes and Gardens Magazine

6 large boiled eggs

500g pork and veal mince

2 rashers of bacon

1 small onion, finely diced

1 clove garlic, crushed

1 ts dried oregano

1 tbs worcestershire sauce

1 tbs tomato sauce

1 1/2 cups fresh breadcrumbs

olive oil spray

Preheat oven to 180 / 160 degrees celsius fan-forced. Lightly grease a baking tray with oil spray and set aside.

In a large bowl add the mince, bacon, onion, garlic, oregano and sauces. Add some freshly ground black pepper and mix well to combine. Use your hands for best results. Divide the mixture into 6 equal portions and roll each into a ball. 

Using wet hands, flatten out each ball into a large patty, place the egg in the middle and wrap the mince patty around the egg, making sure it is completely enclosed. Repeat with remaining mince and eggs then roll each of them in breadcrumbs and place on the baking tray.

Bake for 20-25 minutes. Serve hot or cold.