Monday, 25 June 2012

Scotch eggs

Makes 4
Syn free on Extra Easy*

* providing you use the bread as your healthy extra B

1 pkt Joe's sausagemeat
1 tsp ground cumin
1 tsp ginger
1 tsp salt
1 tsp orgeano
1 tsp sage
1 tsp sweetener
4 eggs
1-2 small slices wholemeal bread

Boil the eggs for ten minutes, run under cold water and remove the shell. Mix the sausage meat with the cumin, ginger, salt, oregano, sage and sweetener. Mix well. Blitz the bread in a food processor until fine crumbs, then dry fry in a pan over medium heat until dried out but not browned. 


Coat the eggs with the sausagemeat. I find the easiest way of doing this is by first diving the meat in four, then making a slightly oval patty with each of them. Holding the patty in your hand, place the egg on top and cup your hand around it. Then gently draw and stretch the sausagemeat until it complete covers the egg. 


Roll in the dried breadcrumbs and bake at 220°C for 15-20 minutes until the sausagemeat is cooked through. 


Serve as part of a finger food buffet (as I am doing on Sunday for the football), or with a salad. Great for taking on picnics or in the lunch box too. 


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