Ready for a fabulous lunch?
This is the kind of lunch that you make the night before and actually dream about eating that night. You might also have to get up and eat by the light of the fridge and channel your inner Nigella (always a good thing).
This was a guilty pleasure that I used to snag with a bevvie to enjoy by the river while I lived in England. I had a particular butcher that I went to and it was all I could do to hold off opening the greaseproof bag until I was sat down by the water.
Scotch Eggs; boiled eggs covered in sausage meat and then breaded.
These are a type of food that often have a terrible reputation for having fairly circumspect ingredients and being deep fried.
You know how in North America you really shouldn’t buy egg salad sandwiches from a vending machine or a gas station….well, this is the British equivalent.
When you get a good one though-wow.
Here’s my version that you don’t even have to deep fry. You just bread and bake. So tidy.
I get my eggs ready first by boiling them 6 minutes before dunking them in cold water and pealing. Traditionally, your scotch eggs should be runny on the inside but I like this to be a portable meal and I’m a bit wary of not totally cooked eggs and room temperature. I mix panko with parsley and a bit of salt and pepper. Eggs are beaten with a bit of dijon and sausage meat is mixed with parsley.
Divide your sausage meat into four chunks and flatten. Place your egg in the middle and pat the sausage meat all around. Try your very best to seal up any cracks but keep in mind-these are homemade lovelies and don’t have to survive in the deepfryer.
Dip into egg and dijon before coating in panko and parsley.
Bake on a parchment lined sheet until lovely and golden.
Enjoy with more digon, pickles and some fresh bread. A super cold beer wouldn’t hurt either.
- 1 pound sausage meat (I like to use breakfast pork but I've even used vegetarian 'sausage' before and it is great)
- ½ cup chopped parsley (halved)
- 2 cup panko
- ¼ tsp each salt and pepper
- 6 boiled eggs (I cooked them 6 minutes, put in cold water and then peel)
- 3 beaten eggs
- 2 tsp dijon mustard
- Mix the sausage meat with ¼ cup of parsley and divide into 6 equal pieces and flatten. Place the egg in the centre and tuck the sausage around it. Beat egg and dijon together and dip the sausage ball in before covering with panko (mixed with parsley and salt and pepper). Place on a parchment lined cookie sheet and bake at 350 degrees for 20 minutes or until golden.
- Don't panic if they crack-they will still be totally yummy.