Recipes

SCOTCH EGGS

Lunch box fix and great picnic food

Serves
4 people

Preparation time:
10 minutes

Cooking time:
8 minutes

Ingredients

  • 4 large IRVINE'S eggs
  • 1 large IRVINE'S egg, beaten
  • 300 grams SPAR pork sausage meat
  • 3 slices BAKER'S INN, Seed Loaf, lightly toasted
  • 1 spring onion, finely chopped
  • 125 grams GLORIA plain flour
  • 2 pinch(es) ROBERTSONS freshly ground salt and pepper
  • 1 teaspoon(s) ROBERTSONS thyme
  • 1 SPAR Canola oil

Method

  1. Hard boil the eggs, drain and cool under a cold running tap, peel and set aside
  2. Toast the slices of bread lightly, then place in a blender and chop into breadcrumbs.  Mix the breadcrumbs, sausage meat, thyme and onion in a bowl, season with salt and pepper
  3. Divide the sausage meat into 4 and flatten out, on a clean flat surface, into oval shapes
  4. Dust each egg liberally with flour, then wrap the sausage meat arond the egg. Make sure the coating is smooth and completely covers each egg
  5. Dip coated eggs into the beaten egg, then roll into the breadcrumbs, covering completely
  6. Carefully place each egg into hot oil, and deep-fry for 8-10 mins, until breadcrumbs are golden and meat cooked
  7. Remove carefully with a slotted spoon and drain on kitchen paper
  8. Cool and serve
  9. Tip: Serve with an assortment of SPAR Deli sweet and sour pickles

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