Baked Scotch Eggs, a healthier, and lighter variation of the classic British starter. Boiled eggs wrapped in sausage meat, then coated in flour, egg and breadcrumbs, and baked to perfection until golden. A fantastic party food for any occasion, these scotch eggs are quick and easy to make. And a big favourite with the whole family. You might not get a runny yolk, but the result will exceed your expectations.
Add the eggs to a pan, and cover them with water - add a pinch of salt to the water.
Bring to a boil, then boil for a further 2 minutes.
Transfer the eggs to a bowl of cold water.
Carefully remove the shells.
Divide the sausage meat into 6 parts, then shape 6 large balls.
Flatten each ball in your hand, place the boiled egg in the middle, then wrap the meat around the egg.
Repeat with the remaining eggs and meat.
Use 3 bowls, one for the flour, another one for the eggs (which will be beaten), and a third one for the breadcrumbs (which can be seasoned with salt, pepper and herbs).
Dust each egg with flour, shaking off any excess, then dip into the beaten eggs, and then coat well with breadcrumbs.
Arrange the eggs on a baking tray lined with non-stick paper, and spray deliberately with cooking oil spray.
Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 30 minutes or until golden.
Serve hot or cold.