Scotch eggs
Soft-boiled eggs wrapped in seasoned sausage meat, crumbed and fried, with a runny yolk.
- Time1 hr
- LevelMedium
- Costabout £1.13 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the 4 eggs for 6 minutes, then cool in iced water and peel carefully.
6 min - 2
Mix the sausage meat with the sage, mustard and some pepper. Divide into 4 portions.
- 3
Flatten each portion on cling film, set a peeled egg in the centre and wrap the meat around it, sealing with no gaps.
- 4
Roll each in the flour, then the beaten egg, then the breadcrumbs. Chill for 15 minutes.
15 min - 5
Heat the oil in a deep pan to 170C. Fry the eggs for 7 minutes, turning, until deep golden and cooked through.
7 min - 6
Drain on kitchen paper and serve warm or cold with mustard.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.