Name: Spiced scotch eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 9 eggs, at room temperature; 3 slices white sandwich bread, crusts removed, torn; 1/2 cup milk; 750 gram sausage mince; 1/3 cup mild indian curry paste; 2 tablespoon chopped flat-leaf parsley; 4 rindless bacon rashers, halved lengthwise; mixed salad, to serve

Ingredients

9 eggs, at room temperature

3 slices white sandwich bread, crusts removed, torn

1/2 cup milk

750 gram sausage mince

1/3 cup mild indian curry paste

2 tablespoon chopped flat-leaf parsley

4 rindless bacon rashers, halved lengthwise

mixed salad, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Place 8 eggs in a large saucepan; cover with cold water. Bring to the boil, stirring to help centre yolks. Gently boil for 8 minutes. Remove from heat. Drain and cool slightly. Peel eggs.

2.Soak bread in milk for 2 minutes. Add mince, curry paste, remaining egg and parsley; mix until well combined.

3.Grease 8 holes of a 12-hole muffin tray. Line each hole with a slice of bacon, extending over sides. Cover bases with a layer of the mince mixture. Add boiled eggs, pointy-end up. Press remaining mince mixture around and over eggs until completely covered. Fold bacon over mince, securing with a toothpick at join. Place muffin tray on a rimmed baking tray.

4.Bake, uncovered, for 25 minutes or until mince is browned and cooked. Remove toothpicks. Stand for 5 minutes. Serve with salad.

Remove cooked Scotch eggs from muffin tray with a spoon or small spatula. Use the mince from your favourite sausages.
Note

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Ingredients

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