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