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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I love scotch eggs and this one from Recipe+ looks good. One of the things I like about this is that it is done in the oven. Ingredients:
9 eggs (at room temperature) |
3 slices white bread (crusts removed and torn) |
1/2 cup milk |
750 g ground sausage |
1/3 cup curry paste (mild indian) |
2 tablespoons parsley (flat-leaf chopped) |
4 slices bacon (thin rindless and halved lengthwise) |
mixed salad green (to serve) |
Directions:
1. Preheat oven to 220C (200C fan forced).
2. Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
3. Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
4. Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
5. Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
6. Serve spiced scotch eggs with salad.
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