This week I have been obsessed with making scotch eggs. They are really easy to make and provide a huge protein punch if made properly. The recipe I am having as my recipe of the week is for a fish scotch egg but you can just as easily swap the fish for a chicken breast, or sausage meat if you prefer. The eggs can be kept in the fridge for a couple of days and enjoyed cold if preferred.
Ingredients (makes 4 eggs):
400g fish pie mix
60g ground almonds (you can just put whole almonds into a blender)
1tbsp dried mixed herbs
Salt and Pepper (to taste)
- Put 4 of the eggs into boiling water and cook for 5 minutes. After this time remove the eggs and place into a bowl of ice water.
- Place the fish pie mix, herbs, salt and pepper into a food processor and process until broken down. Meanwhile, preheat the oven to 180-200 degrees.
- Remove the eggs from the shell, and carefully wrap one egg at a time into a quarter the fish mixture, making sure the egg is completely sealed. Note: I find it easier to make a cup out of the fish mix in my hand and then wrap it around the egg.
- Beat the remaining egg in a bowl, and one at a time dip the fish covered egg into the egg mix, then roll in the almonds.
- Bake in the oven for 20 minutes. If you want a darker colour you might want to pop them under the grill for 5 minutes at the end.
Nutrition (per egg): Protein 28.3g, Fat 18.2g, Carbs 3.5g (289 kcal)