Cooking The Books

Baked scotch eggs

From Episode 29

Baked scotch eggs

From Jill Dupleix's Totally Simple Food, p69
Makes 12



  • 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



  1. 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.
  2. Soak the bread in the milk for 1 minute. Drain and squeeze dry.
  3. Combine the bread and sausagemeat in a bowl, using your hands. Add the beaten egg, parsley, nutmeg, salt and pepper and mix well.
  4. 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.
  5. 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.