I have been wanting to make Scotch Eggs for wee while now, but they always seemed a bit daunting! But when I finally made them, I was pleasantly surprised to learn how easy and tasty they were.
Despite their name, Scotch eggs are not from Scotland. They were invented in London, England, supposedly by Fortnum and Mason in 1851. They get their name because they were made from the famous, high quality scotch beef.
Ingredients – for 4 eggs
400-500g pork mince
4 eggs – boiled and peeled
1 tsp dried oregano
1/3 cup ground almonds
salt and pepper
1 tbsp coconut oil
Pre-heat oven to 180°C. In a bowl, place the mince, oregano and salt and pepper and combine well using your hands. Take the pork mixture and divide it into four equal pieces.
Take one-quarter of the mince, and flatten it in your hand until it is just under 1cm thick. Place a hard-boiled egg in the middle, and wrap the mince around the egg, carefully squeezing the mince together to ensure the whole egg is covered. Repeat this step for the other 3 eggs.
Place the almond flour on a plate and mix with a little bit of salt. Roll the eggs around in the almond to ensure even coating. Heat the oil in a frying pan and when hot, add the scotch eggs to the pan for a couple of minutes, to brown them on the outside. Once done, place into an oven-proof pan and bake in the oven for 15 minutes.
Once cooked, serve with vegetables for an easy dinner. These are also delicious cold, a great idea for a packed lunch! In the photo below, I have served it with some roasted Brussel sprouts with bacon and an adapted cauliflower mash from a recipe I found here – absolutely delicious!