Classic Scotch Egg

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and lightly spray with vegetable oil.

2. 2

   Place the 4 large eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce the heat and simmer for 6 minutes for a slightly soft center. Transfer the eggs to a bowl of ice water to cool, then carefully peel them.

3. 3

   In a bowl, mix the lean pork sausage meat with the chopped fresh parsley and English mustard until well combined.

4. 4

   Divide the sausage mixture into 4 equal portions. Flatten each portion into a patty large enough to wrap around an egg.

5. 5

   Dust each peeled egg lightly with plain flour. Place an egg in the center of each sausage patty and gently shape the meat around the egg, sealing completely.

6. 6

   Prepare three shallow bowls: one with the remaining plain flour, one with the 2 beaten medium eggs, and one with the panko breadcrumbs.

7. 7

   Roll each sausage-wrapped egg first in flour, then dip in beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.

8. 8

   Place the coated eggs on the prepared baking tray. Lightly spray the tops with vegetable oil.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the sausage is cooked through and the coating is golden and crisp.

10. 10

    Allow to cool slightly before serving. Enjoy your Classic Scotch Eggs warm or at room temperature.