Scotch Eggs

This is such an easy one and a recipe that reaps an ordinate amount of glory. Scotch eggs are such showstoppers at a picnic but they are truly divine hot and straight from the oven. You can buy sausage meat and season it with herbs, but I think that stuff is often pretty low grade, so I tend to buy some nice sausages and squidge them out of the skins.

Pack of 8 sausages
6 eggs
2 slices of bread

1) Boil the eggs for 4 minutes (put them into boiling water, not cold).
2) Blitz the bread in a blender till crumby.
3) Once cooked, plunge the eggs into cold water and peel them.
4) Pack the sausage meat evenly round them.
5) Roll the sausage covered eggs around in the breadcrumbs
6) Bake for 20 minutes at 180C.

Sometimes the sausage meat splits a little bit along the join but it doesn’t really matter, they just look even more rustic. If you want perfect scotch eggs, it helps to place them on the baking tray with the seam of sausage meat on the bottom, so that the top doesn’t split open.