Scotch Eggs Recipe

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Contrary to its name, Scotch eggs weren't invented in Scotland, but by the British in 1851 at a London restaurant called Fortnum and Mason.

Traditionally deep-fried, this recipe saves a ton on fat and calories by using 4.5 gram per serving turkey sausage, and baking the dish rather than deep frying however feel free to engage in bathing them in a bath of vegetable oil just like they do at the pubs abroad if you choose. They're great with H.P. sauce or if you can't get your hands on it, A1 Sauce in the States.


Ingredients:
  • 8 large Eggs
  • 2 pounds of turkey sausage
  • egg substitute
  • breadcrumbs
  • non-fat cooking spray
  • HP Sauce or A1 sauce


Method:
  1. Hard boil eggs.
  2. Remove shells and allow to cool.
  3. Wrap in sausage.
  4. Dip in egg substitute.
  5. Cover in breadcrumbs
  6. Place on baking sheet coated with cooking spray.
  1. Bake for 30 minutes at 350° F.
  2. Cut in half, drizzle with HP sauce or A1, and enjoy.



Location: Westminster, London, UK

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