Spiced Scotch Eggs Recipe

"I love scotch eggs and this one from Recipe+ looks good. One of the things I like about this is that it is done in the oven. These could also be made using small eggs and served as appetizers, cooking time would differ though."

Original recipe yields 5 servings

Metric US

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Ingredients

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9 large eggs (at room temperature)
3 ounces bread slices (3 slices white bread, crusts removed and torn)
1/2 cup milk
750 grams pork sausage (ground)

1/3 cup Indian curry paste (mild)
2 tablespoons fresh parsley, chopped (flat-leaf)
4 ounces bacon (4 bacon slices, thin rindless and halved lengthwise)
Mixed salad green (to serve)

Nutritional

Serving Size: 1 (414.5 g)
Calories 1095.9
Total Fat - 84.6 g
Saturated Fat - 27.4 g
Cholesterol - 612.1 mg
Sodium - 2514.6 mg
Total Carbohydrate - 26.9 g
Dietary Fiber - 1.5 g
Sugars - 9.8 g
Protein - 53.5 g
Calcium - 221.5 mg
Iron - 5.2 mg
Vitamin C - 2.5 mg
Thiamin - 0.7 mg

Step 1

Preheat oven to 220C (200C fan forced).

Step 2

Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.

Step 3

Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.

Step 4

Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.