These are great as a lunchbox filler or just as a snack if you’re hungry. They can be made syn free if you get the right sausages and use the breadcrumbs as your HexB but I tend to syn mine just for ease, though it’s still a pain working out how many syns worth of bread you’ve used!
Ingredients (makes 2)
- 2 eggs
- 3 syn free/low syn sausages
- 1 slice of wholemeal bread
Boil an egg for 6-7 minutes and once the time is up put the eggs straight into a bowl of cold water. Meanwhile, slightly toast your slice of bread then let it cool, I use a normal 800g loaf slice to do this so if you only have little bread you will probably need 2 slices. Once cooled, pop it into a food processor and whizz up into breadcrumbs and set aside. Peel your eggs. Now comes the complicated bit which, once you’ve done it a couple of times becomes a lot easier (she says); lay out a piece of cling film, peel your sausages from their skins and cut one in half. I have found that 1 and a half sausages is just enough to cover the egg. Now, squash the sausage meat on to the cling film in a “T” shape, pop the egg on to the sausage and using the edges of the cling film, wrap the meat around the egg. You can now roll the egg on a worktop and smooth out any seams and bumps in the meat, sealing in the egg completely. Once you have a smooth ball, put a layer of breadcrumbs on to a plate then roll the ball in them, making sure you cover it all. I now put it back in the cling film and roll it again as it helps the breadcrumbs stick better. Once you have done both eggs, spray a baking tray with Frylight, pop the scotch egg on the tray and spray them lightly. Pop in the oven for 25 minutes on 180°.
Boiling the egg for 6-7 minutes means it should still be slightly soft in the middle, if you like your eggs harder then boil them for a little longer.