I love scotch eggs, and avoided them when I started dieting. These were an idea from my Slimming World group, but I wanted to try making a runny yolk scotch egg. So I tried and tested a couple of techniques and these worked perfectly.

This recipe will make 6 scotch eggs and the lot of them will cost you 1 of your Healthy Extra B’s (HEB) on the Slimming World diet plan.

Ingredients:

• 500g 5% Lean Pork Mince
• 6 Small Eggs
• 1 Vegetable Stock Cube
• 60g Wholemeal Bread (HEB)
• 1 tsp Garlic Seasoning
• 1tsp Onion Seasoning
• 1tsp Parsley Seasoning
• 1tsp Sage Seasoning
• Fry Light Spray

Instructions:

1. Firstly boil your 6 eggs for 6 minutes. As soon as the 6 minutes are up put them in cold water to cool down and to stop them cooking further. This recipe will create a runny yolk scotch egg, alternatively you can cook them for longer if you prefer a hard boiled scotch egg.
2. Peel away the shell carefully and place back into the cold water until you need them.
3. Dissolve your vegetable stock cube in 30ml of boiling water and place to one side to cool down.
4. Put your mince in a large bowl and add in all of the seasonings and squash together with a fork.
5. Transfer the meat mixture into a sandwich bag and add in the stock (make sure it is cooled before adding).
6. Seal the bag and squash the mixture with your hands until the mince resembles a soft paste.
7. In a food processor blitz the wholemeal bread into fine breadcrumbs. I toasted half of the bread first to create some extra crunchy crumbs.
8. Place cellophane in a bowl with plenty overhanging the sides.
9. Separate the meat mixture into 6 even piles and spoon 1 pile of the mixture into the cellophane and smooth down flat against the bowl with a spoon.
10. Put your boiled egg onto the meat and lift the cellophane edges together wrapping the meat around the egg. Gently squeeze the cellophane to ensure the egg is fully coated in meat.
11. Remove the cellophane and coat the meat in breadcrumbs before placing on parchment paper on an over proof tin.
12. Repeat this process with the remaining meat and eggs.
13. Spray with fry light and put the eggs into the oven for 10 minutes.
14. After ten minutes turn the eggs over, spray again with fry lite and cook for a further 15 minutes.
15. Leave to cool for a few minutes before cutting your egg open to reveal a soft runny yolk scotch egg, then serve.

I hope you enjoy this recipe, let me know what you think.