These Basil and Sundried Tomato Scotch Eggs are a delicious twist on a classic favourite! 🌿🍅🥚 With fragrant basil, rich sundried tomatoes and a beautifully cooked egg wrapped in tasty seasoned meat, they’re perfect for lunch, picnics, packed lunches or a tasty snack. They’re simple to make and full of lovely Mediterranean-inspired flavours.
What kind of Mediterranean flavours do you enjoy? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small saucepan
- Spoon
- Large bowl
- Pestle and mortar
- Plate
- Baking tray
Ingredients
- Chicken or pork mince x 500g
- Ground flax seed or breadcrumbs x 2 – 4 tbsps
- Courgette x 1 small
- Sundried tomatoes x 4 – 8
- Basil x 1 handful or dried x 1 tsp
- Salt and pepper to taste
- Almond flour or breadcrumbs x 4 – 8 tbsps
Method
- Put a small saucepan of water on a high heat.
- Bring to the boil and add a pinch of salt.
- Using the spoon, carefully place the eggs into the boiling water.
- Boil for exactly 5 minutes for soft boiled or 8 minutes for hard boiled.
- While the eggs are boiling, prepare the large bowl with the cold water.
- Once the eggs have boiled, remove from the heat.
- Pour the hot water away and with the spoon transfer to the bowl of cold water.
- Leave in the cold water for a minute.
- Now take the eggs out of the water and remove the shell.
- Set the eggs aside once all the shells are removed.
- Pour 2 -4 tbsp of flax seed or breadcrumbs into the large bowl.
- Add the chicken mince into the large mixing bowl.
- Peel and grate the courgette.
- Put the grate courgette into the pestle and mortar.
- Chop the sundried tomatoes and put these into the pestle.
- Add in the basil.
- Mash these ingredients together until the tomatoes resemble a paste.
- There will be skins left from the tomatoes but add these as well.
- Put these ingredients into the large mixing bowl.
- Dampen your hands and mix the ingredients together.
- Once all ingredients are mixed well split into four even ish pieces.
- Take one of the pieces and flatten it between your hands.
- You may need to dampen your hands again to stop the mixture from sticking.
- Put an egg in the middle of one meat mixture and wrap the it around the outside.
- Roll the egg and meat ball in the almond flour or breadcrumbs and set aside.
- Repeat this process for the other three.
- Place the scotch eggs onto a plate and put in the fridge for 2 hours or preferably overnight.
- Remove the baking tray from the oven and put the scotch eggs in.
- Preheat the oven to 180°C and put a baking tray in.
- Place the tray in the oven for 25 – 30 minutes or until the juices run clear from the meat.
- When golden brown and crispy, remove the scotch eggs from the oven.
- The serve and enjoy.
These delicious Scotch Eggs were easy to prepare and cook. My little family and I loved them and we would love it if you give them a try! All the ingredients are freezable so you could make them in advance of a meal. They were honestly so tasty that I’d love to know what you think. 💕 Happy cooking! X
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