Scotch eggs are one of those things that never fails to get a WTF? reaction from those unfamiliar with British haute cuisine. Really though, I fail to see what’s so strange about it. No one sees anything weird about eating eggs and sausages together for breakfast, and all scotch eggs really do is combine the two into a convenient, protein filled snack.
Traditionally, these should be coated in breadcrumbs and deep fried, but in this recipe, I replace the breadcrumbs with grated Parmesan and bake the eggs in the oven
because it takes less effort FOR HEALTH!
These are very filling due to their high fat and protein content, which makes them a good option for breakfast or lunch when you’re in a rush.
- 4 hard boiled eggs (cooled and peeled)
- 500g sausage meat
- 1/4 tbsp each of dried parsley, thyme, oregano
- Grated parmesan
- Preheat the oven to 170 degrees C.
- Dust a chopping board with parmesan, and divide the sausage meat into four even portions on the board. Flatten each portion into a circle about 1cm thick.
- Sprinkle the herbs evenly over the four circles and add a little pepper.
- Place one egg on each circle and shape the meat around the egg, making sure there are no gaps. Squash the edges together well, or they may split in the oven.
- Give each egg a generous coating or parmesan, place on a lined baking tray, and cook for 30-40 minutes, or until meat is cooked through and crisp on the outside.
- Place on a piece of kitchen towel to soak up excess oil.
Eat fresh while they’re crispy, or refrigerate for lunchboxes or breakfasts. They will last for several days, but unlike breadcrumbs, the parmesan won’t stay crispy, so the fresher the better.