Baked Scotch Eggs

This recipe makes 4 large scotch eggs. These are great as part of a salad or as my husband will agree, make a great packed lunch when you are busy and are always on the go. They fill you up and keep you going until dinner time, so no mid afternoon snacks required.

4 eggs

1 Large pack of good quality sausage meat, 97% meat if you can.

2 tbsp of mixed herbs.

1 tsp of onion granules.

A good liberal sprinkling of ground almonds.

Pre heat the oven to 180 fan or gas mark 4

Start by boiling the eggs, I normally bring them up to boil, simmer for a couple of minutes then let them cool down in their water until they can be touched and peeled.

While you are waiting for the eggs to cool, place all other ingredients in a mixer until thoroughly mixed through.

A little trick I have learnt is make sure the meat is really cold, almost freezer point, as when handling to make the balls, it sticks together better and just makes it a lot easier to handle.

Lay out some cling film and take one ball of meat at a time, flatten it out into a round shape, take one of the eggs and bring the cling film up and peel off the meat and egg and form a nice round ball. Once you have all four place in a baking tray.


Bake in the pre heated oven for 35 minutes or until golden and either serve hot or store for packed lunches.


The Verdict

So delicious, one of my husbands favourite lunches, I personally have trouble eating a whole one, but the flavours are lovely. This is a family favourite so made at least once a week.

The Nerdy Bit

Yes these will be fairly high in fat, but as these get eaten on a couple of times a week and on a day when our dinner will be low in fats then this is ok.

These baked variety, with no breadcrumb or extra flour are so much more healthier for you, knocking out unwanted sugars and carbs.

Eggs :- Great for your daily intake of Protein and essential vitamins.