I have to admit, this isn’t an easy, ready in under an hour recipe. However, the results are worth the wait! I’d advise starting this recipe the day before you want your scotch eggs as they need time to firm up before cooking. My method is also a lot healthier than the regular scotch egg as I oven bake them – I find that the meat clings better to the egg and my stomach feels a lot happier after eating them.
Ingredients
- 8 Boiled Eggs
- 850g Pork Mince
- 1 Tbsp English Mustard (optional)
- 1 Tbsp Mixed Herbs
- Salt and Pepper
- 150g Breadcrumbs
- 2 beaten eggs
Directions
- In a large bowl, combine the pork mince, mustard, mixed herbs and a generous amount of salt and pepper. (I always like to make sure I’ve seasoned well enough so I add a little oil to a frying pan and quickly fry up a small spoonful of the mince, taste and adjust the seasoning).
- Cooking the scotch eggs in the oven doesn’t always give you that golden brown coating around the outside, so I like to toast my breadcrumbs beforehand; Heat your oven-grill to a medium-high setting. Spread the breadcrumbs over a baking tray and place under the grill under they begin to brown. Use a spatula to move them around to get an even golden colour throughout. Alternatively, toast them in a frying pan, constantly stirring them.
- Separate your pork mince into 8 and flatten each piece to about ½ cm thick and wide enough to surround the egg. Place the boiled eggs in the centre and encase with the pork mince.
- Prepare your work surface with your encased eggs, beaten egg and breadcrumbs ready to roll. Dip the encased eggs into the beaten egg to lightly coat and then roll in the toasted breadcrumbs. Put all of the eggs onto a baking tray and place in the fridge to allow them to firm up. Keep in the fridge for a minimum of 2 hours – I keep mine in there overnight.
- Preheat the oven to 200ᵒC. Bake your scotch eggs in the middle of the oven for 25 minutes until the pork is cooked through. Allow to cool slightly before eating or take them on a picnic with you!
