Spiced Scotch Eggs

1. 1

   Preheat oven to 220C (200C fan forced).

2. 2

   Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.

3. 3

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

4. 4

   Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.

5. 5

   Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.

6. 6

   Serve spiced scotch eggs with salad.

* Per serving · 4 servings · Values may vary.