Scotch eggs

Ask anyone from England what the best picnic treat is and they’ll say scotch eggs nine out of ten times and for good reason.


  • 8 eggs
  • 8 good quality sausages
  • 1/2 tsp curry powder
  • 1 tsp Dijon mustard
  • 1/4 cup chopped fresh herbs such as parsley or chives
  • salt and pepper to taste
  • Sprinkling of flour
  • 2 eggs, lightly whisked and seasoned
  • 2 cups breadcrumbs
  • Olive oil cooking spray


Boil the eggs to your liking. Cool and peel carefully to keep them whole.

Split the sausages and squeeze all the meat out into a large bowl. Add the curry powder, mustard, chopped herbs, salt and pepper. Combine well using your hands. Divide the mixture into eight.

In the palm of your hand, flatten one of the balls of sausage meat. Place an egg in the middle, then encase it with the meat, carefully sealing the edges together. Damp hands help with this process. Continue with the remainder of the eggs.

Dust in flour, then dip in the egg and breadcrumbs to cover the whole ball. Place in the fridge for at least 30 minutes.

Preheat the oven to 200C. Spray the scotch eggs with cooking spray and place on a baking tray and bake 35 minutes or until sausage is thoroughly cooked and no longer pink near the egg.

The Scotch eggs may be eaten warm, or cool and refrigerate until needed.