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

Test kitchen approved

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.

Serves 1 (with leftover chicken and beans)

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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

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

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