Mat Follas' scotch eggs recipe

1. 1

   Place the bread in an oven at 150C for 20 minutes until completely dried.

2. 2

   When cool, place in a plastic bag and crush until you have breadcrumbs

3. 3

   Part boil the eggs by putting them in gently boiling water for 4 minutes (if the eggs are at room temperature), or 6 minutes (if they are from the fridge)

4. 4

   Place the eggs in cold water for a few minutes, gently tapping them to crack the shell.

5. 5

   The shell will now peel off easily

6. 6

   Take the sausages and slice off the skins.

7. 7

   Remove the meat, dividing it into 4.

8. 8

   Gently squeeze and shape the sausage meat evenly around four of the eggs

9. 9

   Crack the remaining egg into a bowl and whisk with a fork.

10. 10

    Put the flour in a bowl and the breadcrumbs in another bowl

11. 11

    Dip each of the scotch eggs in the whisked egg, then roll them in the flour, then the breadcrumbs Place on a baking tray and cook in a preheated oven at 160C for 30 minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.