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. 

 

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.