Baked Scotch Eggs

 I tweaked the classic recipe for a healthier version using
only just a touch of oil spray and a hot oven! 

Ingredients: 

• 10 eggs
• 1/2 onion, very finely chopped
• 2 garlic cloves, crushed
• 1/2 red chilli, de seeded and finely chopped
• 1/2 bunch coriander, finely chopped
• 3 tbsp worcester sauce
• 500g Pork mince (OR fresh pork breakfast sausage, casings removed)
• Salt and freshly ground pepper
• Plain flour, to dust
• Breadcrumbs, to coat
• 2 eggs, lightly beaten to coat
• Oil spray

Instructions:
1. Pre-heat the oven to 200 degrees. Place 10 eggs in a saucepan, cover with cold water, bring to the boil and boil for 10 minutes. Rinse under cold water to cool completely, peel and dust with a bit of flour so that the surface is nice and dry.
2. In the meantime, combine the onion, garlic, chilli, herbs, worcester sauce and mince. Season with salt & pepper, mixe well and divide the mixture into 10 even portions.

3. To assemble to scotch eggs, mould half of one portion flat in the cup of your hand. Place a hard-boiled egg into it and shape the rest of the meat around to enclose. Roll it between your hands to smooth the surface. Repeat with the remaining eggs.

4. Roll each egg in the egg wash and breadcrumbs and set aside. Repeat with the other eggs.

5. When you have assembled all of the scotch eggs, place them onto an oven tray lined with baking paper. Spray with oil and bake on high heat for 20 minutes. Spray again lightly, change the oven setting and grill for another 5 minutes or until golden brown and crispy.

Scotch eggs are great sliced over a green salad for a light dinner, or simply packed for a picnic or a lunch box! Mini scotch eggs using quail eggs can also make a great party food option!