Wednesday, 6 August 2008

Oven Baked Scotch Eggs

4 boiled eggs, large
6 good quality pork sausages
1/2 apple
2 eggs
1/2 cup flour
salt and pepper
1-1/2 cups fresh breadcrumbs

Preheat the oven to 180c 350f

Boil the eggs in a pan of water, 3 minutes once boiling.  Drain away the water leaving them in the pan.  Run cold over them to cool. Remove the shells.

Prepare the sausage meat by removing the skins.  A cut down the length of each makes them easier to remove.  Put all the meat into a bowl together with a finely chopped half an apple. Mix the meat and apple together and divide it into 4 equal portions.

Lay a square of clingfilm on the worktop and flatten out one piece of meat.  Place the egg in the middle and using the clingfilm to help lift it wrap the sausage meat around until it is sealed inside and shaped into a round.  Wrap it up with the clingfilm and move onto the next.

Line a baking tray with non-stick baking paper.

Beat two eggs with a fork in one container, place the flour in another and season with salt and pepper and add the breadcrumbs to a large dish.  One wrapped egg at a time roll it first in the flour to coat it, then in the egg wash and then straight into the breadcrumbs. Then go back into the egg wash again followed by another dip in the breadcrumbs.  The double coating of bread crumbs stops the eggs from going a little bald in the oven when they’re baked.  Place the coated egg onto the baking tray and then coat the others.

Bake them in the oven for 25-30 minutes until they’re golden.