Outstanding while still warm from the oven and still delicious halved as canapés
- 12 quail eggs
- 4 pork sausages
- 3 inches/7.5cm black pudding, casing removed and finely chopped
- 1 tbsp plain flour
- 1 egg (beaten)
- 3 tbsps dried bread crumbs
- spray oil
1. Place the eggs in a pan and cover with boiling water.
2. Place on cooker and simmer for 2 minutes.
3. Remove eggs and place in cold water.
4. Peel and return to cold water.
5. Squeeze the sausage meat out from the skins and mix with the chopped black pudding.
6. Divide the sausage mix into 12 even balls.
7. Drain the eggs.
8. Press each ball out in to a circle and use to gently form around each egg – rolling between your hands to finish.
9. Lightly dust each egg with flour, dip in to the beaten egg and then roll in the breadcrumbs.
10. Place on a parchment-lined baking sheet, spray lightly with oil and cook in the oven for 15 minutes at Gas 5/375 F/190 C then turn over and cook for a further 5 minutes.
Don’t expect these Scotch eggs to look as dark brown as the deep-fried versions – although they are paler, less calories! I also made a later batch without the flour and egg dipping stages: just rolled them in the breadcrumbs and they worked just as well.