Potato and morcilla scotch eggs
- December 2016
- Makes 6
- Hands-on time 35 min, frying time 10 min, plus cooling
We’ve given classic scotch eggs an upgrade by adding the Spanish version of black pudding – you won’t be able to stop at one of these indulgent snacks.
- 37g (10.8g saturated)
- 50.7g (2.7g sugars)
Per scotch egg
The timings in step 3 should give you eggs with runny centres. If you want firmer yolks, boil for 3-4 minutes more.
Make the mash, and cook and cool the eggs the day before, then keep both chilled in the fridge. Alternatively, reheat the fully cooked eggs the next day in a medium oven for 10 minutes or until they begin to smell fragrant.
Morcilla is the Spanish version of black pudding. Find it in Spanish delis or online at brindisa.com. If you can’t get it, use black pudding instead.
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