British · PANTRYHOP RECIPE
Scotch Egg
45 minutes · 4 servings · omnivore
A classic British picnic snack, baked here instead of deep-fried.
Ingredients
Check you have the quantities below.
- 4 eggs
- 400 g pork sausage meat
- 3 tbsp plain flour
- 100 g breadcrumbs
- 1 tsp mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
Let’s make it
- Boil the eggs for 10 minutes, then cool, peel and dry them.
- Mix sausage meat with mustard, salt and pepper. Divide into 4 portions and flatten each one.
- Wrap each egg in sausage meat, then coat in flour, beaten egg and breadcrumbs.
- Bake at 200 C/400 F for 25-30 minutes until golden and the sausage meat reaches 74 C/165 F.
- Cool for 5 minutes before serving.
Slice the eggs in half for younger children so the centre is easier to eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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