Eggnog Christmas Cake Trifle
Prep:
45 min
Cooking:
10 min
Serves:
8
Makes:
1
Baked Scotch Eggs
This baked scotch eggs recipe transforms a simple boiled egg into a flavour-packed snack using quality pork sausage and fresh Pace Farm eggs. The result is juicy, golden baked scotch eggs that are easy to prepare and always satisfying.
Ideal for picnics, lunches, or casual entertaining, these scotch eggs serve beautifully warm or cold. Pair them with tomato chutney and fresh rocket for a balanced bite and enjoy a foolproof method that keeps the sausage around the egg every time.
Ingredients
- 13 Pace Farm eggs
- 5 slices white bread, crusts removed
- ¾ cup (180ml) milk
- 1 kilo Italian sausages
- 2 tablespoons finely chopped flat-leaf (Italian) parsley
- 1 tablespoon fresh thyme leaves
- ½ teaspoon ground nutmeg
- 12 slices (2 x 100g packs) prosciutto
- Tomato chutney to serve
- Rocket, to serve
Method
- Preheat the oven to 180°C. Lightly oil 12 holes (170 ml /2/3 cup capacity) in a large-sized muffin tin.
- Place 12 of the eggs into a saucepan of water and bring to the boil, stirring regularly as the water heats up. This ensures the egg yolks will centre in the white. Reduce heat and simmer for 5 minutes from the time the water starts to bubble. Drain the boiled eggs and run under cold water immediately until cool. Peel carefully.
- Soak the bread in the milk for 1 minute. Drain and squeeze dry. Place the bread into a large bowl. Squeeze the sausage meat out of the casings, add to the bread and use your hands to combine. Then add the remaining egg, parsley, thyme and nutmeg. Mix to combine evenly and divide into 12 balls.
- Press the mince mixture firmly around each peeled boiled eggs, ensuring the entire egg is covered. Then wrap a piece of prosciutto around the middle of the egg and place it (pointy end up) into the prepared muffin tin.
- Bake for 20 minutes until nicely browned. Allow to cool for a few minutes before draining on paper towel. Served the baked scotch eggs halved, warm or cold, with tomato chutney, on a bed of rocket.
Notes
Lyndey’s Note: with well-flavoured sausages there is no need for additional seasoning. You could use thinly sliced bacon instead of prosciutto, if desired.
Recipe by www.lyndeymilan.com
