Spanish Scotch eggs
Adding spicy chorizo and smoked paprika to these eggs gives a classic Brit pub snack a Mediterranean twist
Difficulty and servings
MAKES 6
Preparation and cooking times
Ready in 1 hr
- Bring a pan of water to the boil. Boil 6 eggs for 5 minutes, then rinse under cold water and leave in a bowl of cold water to cool completely. Peel very carefully.
- Mix the sausage meats with the parsley and paprika, then season. Divide into 6 balls, then flatten each ball into a circle on a piece of clingfilm. Dust an egg with flour then sit on one of the sausage meat circles and use the clingfilm to help you wrap it around the egg, leaving no gaps. Repeat with the other eggs.
- Beat the remaining uncooked egg in a shallow bowl. Dip each coated egg in flour, then beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs so you get a good coating. Chill for 30 minutes.
- Heat a pan of oil (no more than 1/3 full) until a cube of bread browns in 1 minute. Cook the eggs for 5-6 minutes, turning until golden. Drain on kitchen paper. Serve warm or cold.
PER SERVING
561 kcalories, protein 19.4g, carbohydrate 29.8g, fat 40.3 g, saturated fat 11g, fibre 1.3g, salt 1.5 g
Recipe from olive magazine, April 2012.
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Ingredients
- 7 eggs (we used orange-yolked Burford Browns)
- 3 pork sausages (about 200g), skinned
- 3 chorizo cooking sausages (about 200g), skinned
- 1 tbsp flat-leaf parsley , finely chopped
- ½ tsp hot smoked paprika
- 6 tbsp plain flour
- 100g dried breadcrumbs
- groundnut oil , for frying
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Difficulty and servings
MAKES 6
Preparation and cooking times
Ready in 1 hr
Ingredients
- 7 eggs (we used orange-yolked Burford Browns)
- 3 pork sausages (about 200g), skinned
- 3 chorizo cooking sausages (about 200g), skinned
- 1 tbsp flat-leaf parsley , finely chopped
- ½ tsp hot smoked paprika
- 6 tbsp plain flour
- 100g dried breadcrumbs
- groundnut oil , for frying
PER SERVING
561 kcalories, protein 19.4g, carbohydrate 29.8g, fat 40.3 g, saturated fat 11g, fibre 1.3g, salt 1.5 g
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07 May 2013
Ian Moone rated and commented on this recipe
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