Scotch Eggs

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Scotch EggsServes 4

What You’ll Need:

  • 4 slices of bread to make breadcrumbs
  • 5 happy eggs
  • 8 of your favourite sausages
  • Plain flour

What To Do:

  • Place the bread in an oven at 150°C/300°F/Gas Mark 2 for 20 minutes until completely dried. When cool, place in a plastic bag and crush until you have breadcrumbs
  • Part boil the happy eggs by putting them in gently boiling water for 4 minutes (if the eggs are at room temperature), or 6 minutes (if they are from the fridge)
  • Place the happy eggs in cold water for a few minutes, gently tapping them to crack the shell. The shell will now peel off easily
  • Take the sausages and slice off the skins. Remove the meat, dividing it into 4. Gently squeeze and shape the sausage meat evenly around four of the happy eggs
  • Crack the remaining happy egg into a bowl and whisk with a fork. Put the flour in a bowl and the breadcrumbs in another bowl
  • Dip each of the scotch eggs in the whisked egg, then roll them in the flour, then the breadcrumbs
  • Place on a baking tray and cook in a preheated oven at 160°C/325°F/Gas Mark 3 for 30 minutes

This delicious recipe was made using happy eggs. The happy egg co. are committed to providing the highest possible standard of welfare for their hens, with the belief that tasty eggs come from happy hens. For more mouth-watering recipes, visit www.thehappyegg.co.uk

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