Mat Follas’s recipe for delicious Scotch eggs

DELICIOUS: Scotch eggs

DELICIOUS: Scotch eggs

First published in Taste Recipes



8 of your favourite sausages

5 ‘happy eggs’

Plain flour

4 slices of bread to make breadcrumbs


Place the bread in an oven at 150°C for 20 minutes until completely dried. When cool, place in a plastic bag and crush until you have breadcrumbs.

Par-boil the eggs by putting them in gently boiling water for four minutes (if the eggs are at room temperature), or six minutes (if they are in the fridge). Then, place the eggs in cold water, gently tapping them to crack the shell for a few minutes. The shell will now peel off easily.

Slice off the sausage skins, remove the meat, divide into four and gently squeeze the sausage meat evenly around each egg.

Take three bowls; Crack the remaining egg into the first bowl and whisk with a fork. Put the flour in the second and the breadcrumbs in the third.

Dip the scotch eggs in the whisked egg and roll them in the flour, then the breadcrumbs.

Place on a baking tray and cook in a preheated oven at 160°C for 30 minutes.

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