Scotch eggs are delicious. Take something as comforting as an egg, wrap it in sausage, cover it in breadcrumbs…where can you go wrong? (Unless you’re a vegetarian. Er…sorry, vegetarians).
These are a slightly healthier version of Scotch Eggs. For one thing, they’re smaller — bite-sized, rather than the size of your face. They’re also baked rather than fried, and so can be made with children.
You could make these even healthier by using low-fat or vegetarian sausage, and if you want to be a bit fancy use quail eggs rather than mashed up hen’s eggs.
To make around 16, you will need:
- Two hard-boiled eggs
- 8 thick sausages (get low-fat if you’re trying to be extra healthy)
- 4 slices of wholemeal bread, whizzed into breadcrumbs
- Flour for dusting
- Two raw eggs
- Spray cooking oil (such as Fry Light)
- Put the hard boiled eggs in a bowl, add some salt and pepper and mash until you’ve got a chunky mush.
- Split the sausages and discard the skin. Cut them in half. Take half of the meat and flatten into a disc. Add a teaspoon of mashed egg to the centre of the disc and bring the edges and around the egg, pinching to seal. Chill in the fridge for 5-10 minutes.
- Pre-heat the oven to 200C.
- Whisk the raw eggs together. Roll each sausage ball in flour, then dunk it in the egg. Ensure that each time the ball is fully coated – move your fingers around! Then coat each egg in breadcrumbs, tapping gently to remove any excess.
- Put the sausage balls on a baking tray and spray with cooking oil. Bake for 25 minutes. After 15 minutes of cooking, removing the baking tray and give it a good shake to make sure that no scotch eggs are sticking.
- Remove from the oven and leave to cool