Mary Berry's Scotch eggs recipe

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

For the Scotch eggs
  • 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
For the Caesar salad
  • 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:

  1. Boil the eggs in simmering water for 3 minutes, then refresh in cold water and peel.
  2. Divide the sausage meat into 4 patties and wrap evenly around each egg.
  3. Put the breadcrumbs, flour and beaten egg in 3 separate containers. Coat each Scotch egg in flour, then egg, then crumbs.
  4. 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:

  1. Heat oven to 180°C/160°C fan/350°F/gas mark 4.
  2. 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.
  3. Meanwhile prepare the tray for the bacon. Line a large baking sheet with parchment paper. Lay the bacon slices on the baking sheet.
  4. 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.
  5. In a mixing bowl add chopped lettuce, pieces of crispy bacon, Parmesan and croutons.
  6. Add Mary Berry’s Caesar Salad Dressing and mix gently with two spoons.
  7. Divide into the four plates, add the Scotch egg and drizzle with extra dressing if desired.

Recipe courtesy of Mary Berry's Foods.

You might also like:

Picnic pies

Mushroom Scotch eggs

Sausage rolls

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