Baked Scotch Eggs

🛒 Ingredients

• Large eggs 280 g · 312 kcal
• Pork sausage meat 400 g · 1120 kcal
• Plain flour 20 g · 72 kcal
• Panko breadcrumbs 60 g · 220 kcal
• Large egg (for egg wash) 70 g · 78 kcal
• Olive oil 5 g · 44 kcal

👨‍🍳 Instructions

1. Gently boil 4 large eggs for 6-7 minutes, then immediately transfer them to an ice bath for 5 minutes to stop cooking. Carefully peel the eggs under cold running water.
2. Preheat your oven to 200°C (400°F) and lightly grease a baking tray. Season the pork sausage meat generously with salt and black pepper, mixing well.
3. Divide the sausage meat into four equal portions. Flatten each portion into a thin patty on a piece of cling film, large enough to wrap around an egg.
4. Place a peeled egg in the center of each sausage patty. Carefully mold the sausage meat around the egg, ensuring it is fully enclosed and sealed with no cracks.
5. Prepare three shallow dishes: one with plain flour, one with the beaten egg (egg wash), and one with Panko breadcrumbs. Roll each coated egg first in flour, then in egg wash, and finally in breadcrumbs, pressing gently to ensure an even, thick coating.
6. Place the breadcrumb-coated Scotch eggs on the prepared baking tray. Lightly brush or spray them with olive oil for extra crispiness.
7. Bake for 25-30 minutes, or until the sausage meat is cooked through and the breadcrumbs are golden brown and crispy. Serve warm, sliced in half.