Scotch eggs donʼt come much more special than this. Big, meaty and satisfying, these flavour-packed favourites are just 1½ Syns per egg
- 1½ Syns per serving
- 50 minutes
- Serves 4
Ingredients
-
- 2 packs Slimming World Pork Sausages
- 1-2 tsp curry powder*
- 2 tbsp dried parsley
- 1 tsp mixed herbs
- 4 hard-boiled eggs
- 2 eggs, beaten
- 50g wholemeal bread, whizzed into fine crumbs
- Low-calorie cooking spray
Instructions
-
- Skin the sausages (it’s less messy if the meat is still frozen). Mix together the sausage meat, curry powder and dried herbs either in a bowl or in the food processor and season lightly.
- Divide the mixture into 4 portions.
- Preheat your oven to 200°C/fan 180°C/gas 6.
- Flatten a portion of the mixture in your right hand and, with your left hand, take an egg and wrap the mince around it until it’s fully encased. Repeat for the remaining 3 boiled eggs.
- Beat the remaining eggs and dip each Scotch egg in the beaten egg, then roll in the breadcrumbs. Place on a baking sheet lined with baking parchment and lightly spray with low-calorie cooking spray.
- Place the Scotch eggs in the oven and cook for 20 minutes or until lightly golden. Eat hot, or cool completely on kitchen paper and then cover and chill until you’re ready to eat.
