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  • Serves 4
  • 20 mins prep
  • 35 mins cook

Spiced scotch eggs

Spiced Scotch Eggs

A traditional British snack-food, Scotch eggs are often enjoyed cold with pickles and salad as a more complete meal or as a delicious and energy-packed lunch box snack.


Spiced scotch eggs

  • 9 eggs, at room temperature
  • 3 slices white sandwich bread, crusts removed, torn
  • 1/2 cup milk
  • 750 g sausage mince
  • 1/3 cup mild indian curry paste
  • 2 tbsp chopped flat-leaf parsley
  • 4 rindless bacon rashers, halved lengthwise
  • mixed salad, to serve


Spiced scotch eggs

  1. Preheat oven to 220°C (200°C fan-forced). Place 8 eggs in a large saucepan; cover with cold water. Bring to the boil, stirring to help centre yolks. Gently boil for 8 minutes. Remove from heat. Drain and cool slightly. Peel eggs.
  2. Soak bread in milk for 2 minutes. Add mince, curry paste, remaining egg and parsley; mix until well combined.
  3. Grease 8 holes of a 12-hole muffin tray. Line each hole with a slice of bacon, extending over sides. Cover bases with a layer of the mince mixture. Add boiled eggs, pointy-end up. Press remaining mince mixture around and over eggs until completely covered. Fold bacon over mince, securing with a toothpick at join. Place muffin tray on a rimmed baking tray.
  4. Bake, uncovered, for 25 minutes or until mince is browned and cooked. Remove toothpicks. Stand for 5 minutes. Serve with salad.


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