Spiced Scotch Eggs

5
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"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
OK

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.

Step 5

Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.

Step 6

Serve spiced scotch eggs with salad.

Tips & Variations


No special items needed.