More Sites

Jill Dupleix's baked scotch eggs

AWW
Cooking time
Less than 60 minutes
Cuisine
British
Healthy options
Nut free
Healthy
Jill Dupleix's baked scotch eggs

Ingredients

  • 12 eggs
  • 5 slices white sandwich bread
  • ¾ cup (180ml) milk
  • 1kg good sausage mince, eg, veal and pork
  • 1 egg, extra, beaten lightly
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ teaspoon ground nutmeg
  • sea salt and freshly ground black pepper
  • 12 bacon rashers

Preparation method

Preheat oven to moderately hot (200°C/180°C fan-forced). Place the 12 eggs in a pan of hot water and bring to the boil. Simmer, uncovered, for 6 minutes from the moment the water starts to bubble, then immediately drain and run under cold water to stop them cooking further. This will help avoid grey rings around the yolks after baking. Peel when cool.

Cut the crusts from the bread, then soak the bread in the milk for one minute. Drain bread and squeeze dry.

Combine bread and sausage mince in a bowl with your hands. Add the extra egg, parsley, nutmeg, salt and pepper; mix well.

Lightly oil 12 holes of a muffin pan (1/3 cup/80ml capacity). Remove the rind from the bacon. Line each hole with a rasher of bacon, trimming or tucking under the tail, and cover the bases with a layer of the mince mixture. Add eggs, pointy end up, and press the meat around and over the eggs until completely covered.

Bake, uncovered, for 20 minutes or until browned; cool in pan. Drain any juices from pan, run a knife around each one to loosen.

Not suitable to freeze. Not suitable to microwave.

Cook's note
Buy your favourite flavoured sausages if preferred and squeeze the mince out of the casing.

Photography by Brett Stevens.

More inspiration

Things that surprised us about coffee more than caffeine itselfThings that surprised us about coffee more than caffeine itselfIf there's one day of the year you'd struggle to get through without a mug of coffee, it's International Coffee Day. That day is today, even in a couple of countries that tried to ban it three or... Edible billboard touts virtue of cakeEdible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food. Hummingbird porridgeHummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake