
Baked scotch eggs
https://www.coop.co.uk/recipes/baked-scotch-eggs
An ideal lunchtime bite for two
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 65g
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Ingredients
- 3 Co-op British eggs
- 1 tbsp Co-op plain flour
- 3 Co-op British Butcher’s Choice Cumberland pork sausages
- 40g white breadcrumbs
- 2 tsp vegetable oil
- 3 tsp Co-op honey and mustard dressing
- 90g bag Co-op mixed leaf salad
- Co-op demi baguette, sliced
Method
- Place 2 eggs in a pan of cold water and bring to the boil
- Simmer for 4 mins, remove and place in cold water
- Peel and dust with the flour
- Remove the meat from the sausage skins, flatten into 2 circles and mould evenly around each egg
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Beat the last egg, mix the breadcrumbs with the oil, then roll the Scotch eggs in the beaten egg, then the crumbs, to coat
- Bake for 20 mins, until the coating is crunchy and the meat is cooked
- Pour the dressing over the salad and serve with the eggs and baguette slices.