Oven-Baked Scotch Eggs

1. 1

   Preheat the oven to 190 degrees Centigrade (375 degrees Fahrenheit)

2. 2

   Boil the eggs, reserving 1 chicken egg. Simmer for 5 minutes from the moment the water starts to bubble, then drain and run under cold water to prevent further cooking and grey-ringed yolks.When cool, peel eggs carefully as they may be a bit soft.

3. 3

   Soak the bread in the milk for a minute and then remove it and squeeze it dry.

4. 4

   Put the bread and sausage meat in a large bowl along with the remaining egg, lemon thyme and nutmeg. I added a sprinkling of black pepper and a pinch of salt.

5. 5

   Line a muffin mould ( I used my colourful silicone ones) with a rasher of (desalted) bacon and press some meat mixture into the base. Add a boiled egg to each mould, pointy end up and pack the meat mixture around and over the eggs until completely covered.

6. 6

   Bake for half an hour, or until nicely browned. I found that a lot of the fat from the sausage meat and bacon baked and drained away.

7. 7

   Let cool and then pack away as part of a delicious lunch

* Per serving · 4 servings · Values may vary.

No additional tips available.