You really do not miss the bread crumbs here. Now if you want to make mini scotch eggs i would suggest mashing up the egg and mixing with the smallest amount of extra light mayo, at which point you would get a tablespoon of mince, flatten it out, put a little of your egg mixture inside then conceal it inside the meat and roll into the ball ready to bake.
Here are the large versions!
6 medium eggs (boiled to your liking, just remember they are going to bake in the oven! another tip is to add 1/2 tsp bicarb to the water, it makes the eggs easier to peel)
500g extra lean pork mince
1tsp dried sage
generous amount of salt and black pepper
3tbsp water (yes, my water trick again)
Pre heat the oven to 170oC
peel your eggs
mix the mince with the water thoroughly so it absorbs the water and becomes smooth.
mix in the sage, salt and pepper (a good half tsp of each!)
cover and let rest for 10 minutes.
get a bowl of water to help you wet your hands to mold the scotch eggs.
seperate the meat into 6 and one at a time take 1/6 of the meat, flatten it on your hand, place the egg in the middle and wrap the meat around it, place it onto a lined baking tray and repeat with the rest of the eggs and mixture.
bake for 7 minutes then turn over to cook for another 7 minutes.
these will last for 3 days in your fridge.
Enjoy :)
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