Homemade Scotch Eggs


Scotch Eggs

I’ve been very quiet on here recently… August and September were a whirlwind of hen dos, weddings, a few business trips and a delicious week in the Majorcan sun.  Which has meant that my Slimming World Journey has slowed down rather dramatically.  I am desperate to get back on the “Food Optimising” wagon, but Life (read: more hen dos / weddings / wine tastings, all of which I LOVE!) keeps holding me back.  Must let go of those excuses though!

AUTUMN is my absolute favourite season. I love the gradual changes as the nights draw in, from the burnt orange of the leaves on autumn walks, to the warming stews bubbling away on the hob.  I love autumnal fashion too, velvets, leather and fur, dragging my boot collection out of storage.  In my family, Autumn marks the start of the birthday season, my boyfriend, several family members and a smattering of my best friends were all born between September and December, so September feels like the start of a new year, that Back to School feeling again!

Last week was my bro-in-law (to be!)’s 30th, so we all moseyed round yesterday.  Panic set in at the thought of pizza and crisps, so I googled “Slimming World party foods” and created the following few entries.  To kick off the party….

Homemade Scotch Eggs (from SW website)

Makes 4.


6 medium eggs
400g lean pork steaks, all fat removed, roughly chopped
125g rindless lean bacon, all fat removed, roughly chopped (I used Sainsbury’s BGTY medallions)
2 tsp curry powder
1 tsp dried mixed herbs
Salt & pepper
50g dried wholemeal bredcrumbs, spread onto a wide plate

Preheat your oven to 220°C (180°C fan), boil 4 eggs for 5-6 minutes then place in a bowl of cold water for 4 minutes.  Peel carefully and set aside.

Blend the pork, bacon, curry powder, herbs and seasoning in a food processor until the mixture is fairly smooth.   Transfer onto a chopping board and divide into 4 portions.  Flatten each portion and wrap each egg, completely encasing it so no egg is visible.

Beat the two remaining eggs and dip each Scotch egg into the beaten egg mixture, then roll in the breadcrumbs.  Spray with Frylight and place on a non-stick baking tray.  Cook for 25 minutes or until lightly golden.

Leave to cool, then quarter and enjoy!





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