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oven baked scotch eggs

oven baked scotch eggs

Our version of this traditional (arguably) British dish is robust, protein packed and has a delicious tomato twist. You’ll be arguing over who has the last one rather than the origin of this ball of yummyness.

oven baked scotch eggs

  • 1kg Ritchies tomato flavoured sausages
  • 8 eggs, soft boiled
  • 2 eggs, lightly beaten
  • 2 cups bread crumbs
  • 4 tablespoons plain flour
  • ½ cup parsley, finely chopped
  • ½ teaspoon of ground nutmeg
  • spray olive oil
  • sea salt and freshly ground black pepper
  • good quality tomato relish to serve

Place the eggs in a saucepan that’s just big enough to fit them in a single layer. Cover the eggs with cold water, place on a high heat and set your oven timer for exactly 9 minutes Bring to the boil and turn them off as soon as the timer beeps. Allow the eggs to sit in the hot water for 1 minute and then drain and refresh them under a running cold tap leave them sitting in cold water until cold Note: you want the eggs to be boiled but still slightly runny so they will be perfectly cooked after baking.

Preheat oven to 200oC. Skin the sausages, place them in a large bowl with the chopped parsley, nutmeg and a little extra salt and pepper. Use a large metal spoon and work the mixture together until it’s well combined. Peel the eggs carefully using a dessertspoon to make it a little easier, set aside. Set up 3 bowls one with plain flour, 1 with beaten eggs and 1 with the breadcrumbs. Place a sheet of cling wrap on your working surface then place a heaped tablespoon of the sausage mix on top. Top with another sheet of cling. Use your fingers to spread the mix out into a long egg shape about ¾cm thick, remove the top sheet of cling. Working gently, roll the first peeled egg in the flour mixture. Then place in in the centre of the sausage mix. Lift the sides of the cling up and gently massage the sausage mixture (through the cling) around the egg until its totally covered and sealed. Leave it wrapped in cling and repeat with all the others. Unwrap each egg and roll first in beaten egg then the breadcrumbs making sure they are really well coated. Line a baking tray with baking paper, place the crumbed eggs on it and spray generously with olive oil. Place them in the hot oven for about 25 minutes or until the crumb is crisp and golden and the sausage mix is cooked through. Serve warm with salad and a good tomato relish. Makes 8.

Tip: Very fresh eggs are difficult to peel once boiled so try to use eggs that are a week or 2 old for this dish.

oven baked scotch eggs
oven baked scotch eggs
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oven baked scotch eggs
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