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Scotch Eggs from the oven

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Ingredients for 2 servings:

  • 4 eggs, hard-boiled
  • 500 g minced meat
  • 2 eggs, separated
  • ½ onion(s), finely chopped
  • 100 g breadcrumbs
  • salt and pepper
  • Paprika powder
  • Nutmeg, freshly grated
  • Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely chop the onion and separate the two raw eggs. Use both the egg yolk and the egg white. Then mix the minced meat with the egg yolk. Depending on how runny the mince is, add breadcrumbs to the mince. Season with salt and pepper and, if desired, paprika, nutmeg, and parsley. Peel the cooled hard-boiled eggs and coat them in the mince. Coat the coated eggs in the egg white and then in the breadcrumbs. Place the eggs on a baking tray lined with baking paper in an oven preheated to 180°C (fan oven) and roast for about 25 minutes, until the Scotch eggs are nicely browned. These Scotch eggs are delicious both hot and cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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