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Scotch egg toast

Name: Scotch egg toast
Prep time: 20 min
Total time: 20 min
Yield: Serves 1 (with leftover chicken and beans)
Cuisine: British recipes
Ingredients: 100g free-range chicken mince (from your butcher), good quality chicken sausagemeat or a blend of chicken thigh or breast meat, pulsed in a food processor; Pinch ground nutmeg; ¼-1 tsp dijon or English mustard and/or piccalilli (to taste/preference), plus extra to serve; Tabasco and/or Worcestershire sauce to taste (optional); 1 tbsp chopped parsley or watercress, plus extra to serve; 1/2 tsp chopped thyme leaves (or ¼ tsp dried); 2 tsp sunflower oil; 1 medium free-range egg; 40g butter beans or cannellini beans (from a tin, drained); 2 tsp mayonnaise or yogurt; 1 slice wholemeal bread

By: Katy McClelland

Published: 25 Jan 22
Updated: 25 Mar 24

The pub classic is reworked with a healthy twist in our scotch egg toast recipe. Pile soft-boiled eggs, butter beans and lean chicken mince onto wholegrain toast.

Looking for the classic recipe? Follow our how to make scotch eggs video.

Easy
January 2022

Test kitchen approved

Serves 1 (with leftover chicken and beans)

The pub classic is reworked with a healthy twist in our scotch egg toast recipe. Pile soft-boiled eggs, butter beans and lean chicken mince onto wholegrain toast.

Looking for the classic recipe? Follow our how to make scotch eggs video.

Dairy-free recipes

Nutrition: per serving

Calories: 386kcals
Fat: 18g (3.1g saturated)
Protein: 31.5g
Carbohydrates: 21.4g (2.1g sugars)
Fibre: 6.1g
Salt: 1.2g

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Ingredients

100g free-range chicken mince (from your butcher), good quality chicken sausagemeat or a blend of chicken thigh or breast meat, pulsed in a food processor
Pinch ground nutmeg
¼-1 tsp dijon or English mustard and/or piccalilli (to taste/preference), plus extra to serve
Tabasco and/or Worcestershire sauce to taste (optional)
1 tbsp chopped parsley or watercress, plus extra to serve
1/2 tsp chopped thyme leaves (or ¼ tsp dried)
2 tsp sunflower oil
1 medium free-range egg
40g butter beans or cannellini beans (from a tin, drained)
2 tsp mayonnaise or yogurt
1 slice wholemeal bread

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Method

Mix the chicken, nutmeg, mustard/piccalilli, sauces (if using), parsley/watercress, thyme and some salt and pepper in a small bowl. Heat the oil in a small frying pan over a medium heat, then cook the chicken mixture for 8-12 minutes, stirring once or twice, until lightly golden and cooked through.
Meanwhile, bring a small pan of water to the boil, carefully add the egg and fast-simmer for 6-8 minutes (depending how runny you like the yolk). Plunge into cold water, then peel and set aside.
Using a stick blender, whizz the beans and mayonnaise/yogurt in a small jug (or mash with a fork for a chunkier consistency). Add the blended beans to the cooked chicken and mix well. Toast the bread, then spread it with the chicken/ bean mixture. Top with the boiled egg and some extra parsley or watercress. Serve with extra mustard or picalilli as you like.

Recipe from January 2022 Issue

Nutrition

Nutrition: per serving

Calories: 386kcals
Fat: 18g (3.1g saturated)
Protein: 31.5g
Carbohydrates: 21.4g (2.1g sugars)
Fibre: 6.1g
Salt: 1.2g

delicious. tips

Health credentials: Chicken, eggs and beans are all rich sources of protein. A high protein lunch will keep you full for longer, helping to ward off those pesky mid-afternoon cravings. Usually scotch eggs are made using sausagemeat. Here the chicken mince gives a leaner but just as tasty result. The addition of beans adds some fibre and helps the meat stretch further, too.

Don’t waste it: Keep leftover beans and chicken in sealed containers in the fridge for 1-2 days, or prepare a larger batch of the chicken/bean mixture and chill for 1-2 days to make this another day