Baked scotch eggs
From Episode 29
From Jill Dupleix's Totally Simple Food, p69
- 1 tsp vegetable oil
- 12 large free-range eggs
- 5 slices white sandwich bread, crusts removed
- 200ml milk
- 1 kg good sausage meat (e.g. veal and pork)
- 1 free-range egg, beaten
- 1 tbsp chopped parsley
- ½ tsp ground nutmeg
- Sea salt
- Freshly ground black pepper
- 12 rindless rashers streaky bacon
- Heat the oven to 190°C / Gas Mark 5. Lightly oil a 12-hole muffin tray. Put the eggs in a large pan of hot water, bring to the boil and simmer for 5 minutes from the moment the water starts to bubble. Immediately drain and run under cold water to stop further cooking; cool and peel.
- Soak the bread in the milk for 1 minute. Drain and squeeze dry.
- Combine the bread and sausagemeat in a bowl, using your hands. Add the beaten egg, parsley, nutmeg, salt and pepper and mix well.
- Line each muffin mould with a bacon rasher. Press some meat into the base. Add the egg, pointy end up, and pact the meat around and over the egg to cover completely.
- Bake for 20 minutes until nicely browned. Leave in the moulds for 10 minutes. Drain off any juices, run a knife around to loosen and serve hot, warm or cold.