Healthier scotch eggs
Keevil & Keevil butchers are one of the oldest butchers on Smithfield market and they have an amazing selection of high quality meats as well as other goodies (think Bacon Jam and black garlic).
You can also order their products online, so I was very excited when a large box of Keevil & Keevil treats arrived on my doorstep at 8am on a Saturday morning a couple of weeks ago. I can’t imagine the postman was too pleased though – he had to try not to laugh as I opened the door to sign for my parcel in my dressing gown, bunny slippers and with a hideous cold. Sexy, I know.
Anyway, back to the scotch eggs. One of the recipe ideas that I came up with was a healthier version of a classic scotch egg, by using the Keevil & Keevil pork mince instead of sausage meat and baking it in the oven rather than deep frying.
Homemade scotch eggs are so much tastier than the insipid, highly processed scotch eggs you can buy from the supermarket (ugh!) and they’re not too tricky to make either.
Here’s how you do it (makes 2):
- Bring a pan of water to the boil, add two large eggs and boil for 5 minutes.
- After 5 minutes remove your eggs from the water and place in a bowl of iced water to stop them cooking any further.
- Meanwhile, preheat your oven to 180C and prepare your breadcrumbs by blitzing a slice of bread with a handful of mixed herbs in your food processor, then put to one side on a plate.
- Grab a large bowl and add 250g lean pork mince, half a tsp each of mustard, nutmeg and sage, then mix well.
- Peel your eggs then separate your pork mixture into 2 large balls (*snigger*).
- Flatten the pork balls into circles large enough to wrap around the eggs.
- Once the eggs are wrapped in the mince, roll in the breadcrumbs and place on a lightly oiled baking tray in the oven for 20-25 minutes or until the pork is cooked through.
- Serve and enjoy while warm. They make a great protein packed breakfast for 2 with a side of spinach, or just munched as a yummy snack.
Check out Keevil & Keevil here.