About this recipe: Just as good baked rather than deep fried. My version is full of flavour with cayenne and thyme breadcrumbs, pork sausage and hard boiled eggs. Perfect to make ahead for a picnic or a sharing plate with cheeses, ham, pickles and crusty bread for lunch and dinner.
Can be eaten hot from the oven, cold or best served at room temperature. Eggs can be prepared ahead up to last step just before baking, then chilled ready to bake later if desired.
Having tried to make scotch eggs before with disastrous results, I thought I would finally tried this recipe, but using duck eggs. It worked brilliantly and the results were eggsellent! Well done Samantha! Can't wait to make some more! - 08 Apr 2016
Very, very tasty and far too moreish. - 14 Mar 2016