- 6 Small eggs
- 200g good-quality sausage mince
- 100g pork mince
- 100g veal mince
- 1 tablespoon mixed herbs (fresh or dried)
- 1 tablespoon worcestershire sauce
- 1 tablespoon anchovy sauce (or fish sauce)
- 2 heaped tablespoons plain flour
- 2 tablespoons olive oil
- dark fruit chutney (or tomato chutney), to serve
Scotch, or Scotched, eggs make a lovely addition to a Regency-inspired breakfast, a ploughman's lunch or a picnic spread.
|Bring the eggs to the boil in a saucepan of cold water, stirring in a circular motion to help 'centre' the yolks. Reduce the heat and simmer for 10 minutes. Transfer the eggs to a non-metallic bowl filled with cold water and allow to cool.
|Meanwhile, in a food processor, mix together the sausage mince, pork mince and veal mince, herbs and sauces, and season to taste. Alternatively, with clean, dampened hands, work the mixture together until all ingredients are well blended. Roll the mixture between two sheets of baking paper to a 5-mm thickness, and set aside until you are ready to coat the eggs.
|Preheat the oven to 180ºC (160ºC fan-forced). Peel the eggs, making sure they are clear of shell specks (rinse and pat dry to be sure). Roll them in the flour to lightly coat. Remove the top layer of baking paper from the mince mixture. Place an egg onto the mince and, with moistened hands, wrap it in a portion of the mince, pinching the edges together to fully enclose the egg. Roll the covered egg lightly between both hands to create a smooth finish. Repeat for each egg.
|Heat the oil in a large frying pan and brown the eggs all over, turning regularly. Transfer to an ovenproof dish and bake for 10 minutes to allow the mince to cook through.
Serve warm or cold with chutney.
|Cook's tip – to save time you can skin ready-made full-flavoured breakfast-style sausages (ie not too coarse) instead of making your own mince mixture.