Mary Berry's Scotch eggs recipe
This quintessentially British snack is perfect for street parties and picnics, or as an appetizer to any meal. For a more substantial meal, try adding these Scotch eggs to a classic Caesar salad, they are the perfect match.
Ingredients
- 4 eggs
- 300 g Cumberland sausage meat
- 100 g fresh white breadcrumbs
- 3 tbsp plain flour
- 1 egg, beaten
- 1 l vegetable oil
- 4 eggs
- 10.6 oz Cumberland sausage meat
- 3.5 oz fresh white breadcrumbs
- 3 tbsp plain flour
- 1 egg, beaten
- 1.8 pints vegetable oil
- 4 eggs
- 10.6 oz Cumberland sausage meat
- 3.5 oz fresh white breadcrumbs
- 3 tbsp plain flour
- 1 egg, beaten
- 4.2 cups vegetable oil
- 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
- 3 tbsp olive oil
- 1 large cos or romaine lettuce, leaves separated and chopped
- 4 tbsp grated Parmesan
- 4 bacon rashers
- 4 tbsp Mary Berry’s Caesar Salad Dressing
- 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
- 3 tbsp olive oil
- 1 large cos or romaine lettuce, leaves separated and chopped
- 4 tbsp grated Parmesan
- 4 bacon rashers
- 4 tbsp Mary Berry’s Caesar Salad Dressing
- 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
- 3 tbsp olive oil
- 1 large cos or romaine lettuce, leaves separated and chopped
- 4 tbsp grated Parmesan
- 4 bacon rashers
- 4 tbsp Mary Berry’s Caesar Salad Dressing
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
For the Scotch eggs:
- Boil the eggs in simmering water for 3 minutes, then refresh in cold water and peel.
- Divide the sausage meat into 4 patties and wrap evenly around each egg.
- Put the breadcrumbs, flour and beaten egg in 3 separate containers. Coat each Scotch egg in flour, then egg, then crumbs.
- Heat the oil to 140-150°C (275-300°F) in a deep, heavy-based pan. Fry the eggs for 3-4 minutes and drain on kitchen paper.
For the Caesar salad:
- Heat oven to 180°C/160°C fan/350°F/gas mark 4.
- Tear 1 medium ciabatta loaf into big, ragged croutons or if you prefer, cut with a knife. Spread over a baking tray and sprinkle over 2 tbsp olive oil. Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Meanwhile prepare the tray for the bacon. Line a large baking sheet with parchment paper. Lay the bacon slices on the baking sheet.
- Cook the bacon for 18-20 minutes or until it’s as crispy as you’d like. Remove the bacon from the oven and transfer to a paper towel-lined plate.
- In a mixing bowl add chopped lettuce, pieces of crispy bacon, Parmesan and croutons.
- Add Mary Berry’s Caesar Salad Dressing and mix gently with two spoons.
- Divide into the four plates, add the Scotch egg and drizzle with extra dressing if desired.
Recipe courtesy of Mary Berry's Foods.
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