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.
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Method Prep:30min › Cook:30min › Ready in:1hr
Put four eggs in a saucepan, cover with water and bring to the boil. Cook for 10 minutes. Rinse under cold water and leave to completely cool.
Preheat the oven to 200 C / Gas 6. Peel the eggs, ensuring none of the shell is left on.
Have four bowls and one nonstick oven tray to hand. In one bowl add the two remaining eggs and whisk together.
In a second bowl add plain flour, seasoning and nutmeg.
In a third bowl combine the breadcrumbs, seasoning to taste, cayenne and thyme. Mix well.
In the last bowl, squeeze out the sausagemeat from the casing. Combine 2 sausages together and repeat so that you have 4 all together.
Dredge the hard boiled egg first into flour, then shape the sausage mixture all around the egg, ensuring it is completely covered. Repeat with the remaining eggs.
Dredge again in flour, shake and then dip into beaten egg, draining off excess. Press into the breadcrumb then dip again into egg then breadcrumbs. Place onto the baking tray. Repeat the process with the remaining eggs.
Bake in the oven for 30 minutes.
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