Baked Scotch eggs

Photographer: HFG staff

Usually a high-calorie, deep-fried favourite, our healthier baked Scotch eggs taste just as good but without overdoing the energy and saturated fat

Serves: 6

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

6 medium eggs, plus 1 medium beaten egg (using eggs that are at least a week old will make shelling them easier)
500g lean turkey mince
1 teaspoon ground allspice
handful fresh coriandercilantroX, finely chopped
2 spring onions, finely chopped
1 tablespoon plain flourall purpose flourX
¾ cup fresh wholemeal breadcrumbs
olive spray oil

Instructions

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1 Put the 6 eggs in a large pan of boiling water and boil for exactly 6 min. Drain, then cool under cold running water and shell them.

2 Meanwhile, combine the turkey mince, allspice, coriander and spring onions in a bowl. Season with freshly ground black pepper.

3 Divide the mince mix into 6 equal balls, then flatten each into a disc in the palm of your hand. Put a cooled egg in the middle, then use your other hand to mould the meat around the egg, completely enclosing it. Shape into a ball and set aside. Repeat with the remaining eggs and meat.

4 Put the flour, beaten egg and breadcrumbs in three separate shallow bowls. Dust a scotch egg with a little flour, then shake to remove any excess. Dip into the beaten egg, shaking off any excess, then roll in the breadcrumbs and set aside. Repeat with the remaining scotch eggs.

5 Line a baking tray with non-stick baking paper. Heat the oven to 200°C/fan 180°C/gas 6. Spray the scotch eggs all over with oil, then cook on the prepared baking tray for 20 min until lightly golden.

Serving suggestion

Serve warm with mustard and salad leaves, or cool completely and chill to eat as a cold snack.

HFG tip

Make ahead: Cool the baked eggs, then cover and store in the fridge for up to 3 days.

Nutrition Info (per serve)

Calories 200 cal

Kilojoules 837 kJ

Protein 27 g

Total fat 6.6 g

Saturated fat 1.8 g

Carbohydrates 7.7 g

Sugar 0.7 g

Dietary fibre 0.5 g

Sodium 118 mg

Calcium 39 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Sep 2020

2 comments on Baked Scotch eggs

Marion Orme June 14, 2021 at 4:25 pm #

A bit bland. At some stage, I’ll try again, using more or different herbs.

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- Jen deMontalk June 16, 2021 at 12:50 pm #
  
  Hi Marion
  This is a low-sodium recipe, so might be a bit bland if you’re not used to food with little or no salt added. I love your idea of adding herbs to boost the flavour. That’s a really healthy solution!
  
  Warm regards
  Jenny, Healthy Food Guide editor
  
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