Thursday, 3 May 2012

Scotch Egg with Salad

I love Scotch eggs, and now I can also eat them on my Slimming World plan. These were particularly nice, so I shall be making these again, that's for sure. They'd be great for picnics.

Serves 2
½ syn on Extra Easy providing you use the bread as a Healthy Extra B

200g Joe's sausagemeat
½ tsp salt
½ tsp dried basil
½ tsp dried sage
½ tsp fresh ground black pepper
2 eggs, hard boiled
2 slices bread

2 tbsp extra light mayonnaise
2 tbsp fat free plain yogurt
juice of 1 lime
a pinch of chilli flakes
sweetener to taste

Salad leaves of your choice.

Using a food processor, make the bread into crumbs and spread thinly on a baking plate. Bake at 200°C for 5 minutes, making sure it doesn't burn.

Mix the sausagemeat with the salt, pepper and spices. Peel the eggs and wrap them with the sausagemeat. Roll in the breadcrumbs to ensure they are completely covered. Bake at 220°C for 30 minutes.

Meanwhile make the dressing. Mix together the mayonnaise, yogurt, lime juice and chilli flakes. Add sweetener to taste. Serve the Scotch egg on the salad and drizzle with the dressing. 

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