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Spiced Scotch Eggs

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“I love scotch eggs and this one from Recipe+ looks good. One of the things I like about this is that it is done in the oven.”
READY IN:
55mins
SERVES:
4
YIELD:
8 Spiced Scotch Eggs
UNITS:
US

Ingredients Nutrition

  • 9 eggs (at room temperature)
  • 3 slices white bread (crusts removed and torn)
  • 12 cup milk
  • 750 g ground sausage
  • 13 cup curry paste (mild Indian)
  • 2 tablespoons parsley (flat-leaf chopped)
  • 4 slices bacon (thin rindless and halved lengthwise)
  • mixed salad green (to serve)

Directions

  1. Preheat oven to 220C (200C fan forced).
  2. Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
  3. Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
  4. Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
  5. Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
  6. Serve spiced scotch eggs with salad.

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