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Scotch Eggs Recipe
This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 2 people
Calories per serving 710 kcal
Ingredients
- 1 lb ground pork (450 g)
- 4 small hard-boiled eggs (peeled)
- ½ small red onion chopped
- 2 tsp garlic paste chopped
- 4,5 oz unsweetened yogurt (125 g)
- 5 tbsp breadcrumbs or panko
- 2 tbsp fresh tarragon chopped
- a handful fresh parsley chopped
- 2 tbsp fresh chives chopped
- 2 tbsp fresh mint chopped
- 1 tsp lemon juice
- pepper
- salt
Instructions
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Pour the ground pork in a large mixing bowl and add half of the garlic paste together with a good dash of pepper and salt.
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Stir or knead the mince well. Then divide it into 4 even portions. Flatten them a little and place a peeled egg on top.
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Then fold the mince nicely over the whole egg and cover it all over.
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Pour the panko in a deep plate and coat the eggs with it.
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Now you can either bake the scotch eggs in a preheated oven at 428°F (220°C) for 30 to 35 minutes or until golden or fry them in hot oil until crisp and golden. In the meantime make the yogurt dressing. Pour the yogurt in a large mixing bowl and add the lemon juice, the rest of the garlic paste, the chopped red onion and the freshly chopped tarragon, mint and chives. Season with a sprinkle of pepper.
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Stir the dressing well. Check the seasoning and add extra pepper, salt or lemon juice to taste if necessary.
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Once the eggs are cooked and ready, cut them in half and place them onto plates. Serve with the yogurt dressing.