Recipe

Baked Scotch Eggs Recipe

	Kukla / All my dishes 10 months, 1 week ago After living in Scotland, I developed a major apreciation for all the variations of Scotch Eggs that one had access. to. Upon my return to Canada I realized that they just , well, weren't the same. This recipe is from "Scotland on a Sunday's Spectrum... More Prep:10m Cook:30m Servings:12	Kukla
	easy baked snack

Does this look good? Yeah! / Nope

Fans

jenniferby

Ingredients

13 eggs

5 slices white bread, crusts cut off

200 ml (3/4 cup) milk

1 kg (2 lbs) good sausage meat

1 TBSP chopped parsley

1/2 tsp nutmeg

12 rashers streaky bacon (in North America, that's 12 slices of normal bacon!)

OPTIONAL: add some fresh thyme leaves, crumbed, finely minced garlic or garlic powder, fresh ground pepper, mace...whatever, depending on how "savoury" you would like them.

Directions

Heat the oven to 375 F (190 C / gas mark 5)

Put the 12 large eggs in a pan of hot water, bring to the boil, simmer for five minutes from the moment the water starts to bubble, then drain and run under cold water. Cool the eggs under cold running water, and peel shells off.

Soak the bread in the milk for one minute, then drain and squeeze excess out. Combine the soaked bread and sasage meat (squeezed out of casings, if applicable) in a bowl using your hands. Slightly beat the 13th egg, and add it, along with the parsley, nutmeg, salt, pepper, and whatever else you have chosen. Continue mixing well, with your hands.

Lightly oil a 12-hole muffin tin tray then line each mould with a bacon rasher (slice). Press some of the meat into the base then add the boiled eggs, pointy ends up. Pack the meat around and over the eggs to cover completely. ***NOTE: I found an easier way for this step: Wet your hands with water, pat out some of the meat mixture into one hand, and set an egg on top. Roll the meat around the egg, adding a bit more if need be, until the egg is completely covered, pinching up the seam to seal well. Carefully wrap a slice of bacon around the long ends of the covered egg, Set in oiled muffin tin.

Bake for 20 minutes or until nicely browned. ***NOTE: again, after numerous tries, I have found that 1) they actually take a lot more than 20 minutes, and 2) I have had to turn them half-way through to get both sides to brown. Also, unless you have someone handy to clean up the mess, place the muffin tin on something to catch the drips.

Drain off any juices, runa knife around to loosen, and serve hot, warm, or cold.

Once cold, you can slice them into thick slices for serving...

YUM!

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Comments

kukla 10 months, 1 week ago said:
Did I mention??? In this part of the world (North America) the thought of a hard-boiled egg, wrapped in fatty, savoury & spicy sausage meat, dredged through bread crumbs, and then deep-fried to golden -- just doesn't cut it. Talk about heart-attack-in-a-bite! These ones cut out the deep-fry part (darn!) and therefore don't require the high cal breading either. Not that they are for the faint of heart....