Baked scotch eggs
- October 2018
- Makes 6
- Hands-on time 30 min, oven time 20 min, plus cooling and chilling
We’ve made the popular scotch egg recipe much healthier than the classic version by baking them, instead of deep-frying in oil.
- 9.7g (2.7g saturated)
- 10.2g (1.4g sugars)
Cool the baked eggs, then cover and store in the fridge for up to 3 days.
We swapped sausagemeat for turkey thigh mince to reduce the fat. Instead of deep frying the scotch eggs we baked them, which reduces oil content. It also allows you to use fewer breadcrumbs for the coating.
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