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This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.

Scotch Eggs Recipe

Course Main Course
Cuisine English
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 2
Calories per serving 710 kcal

Ingredients

  • 1 lb ground pork (450 g)
  • 4 small hard-boiled eggs (peeled)
  • ½ small red onion chopped
  • 2 tsp garlic paste chopped
  • 4,5 oz unsweetened yogurt (125 g)
  • 5 tbsp breadcrumbs or panko
  • 2 tbsp fresh tarragon chopped
  • a handful fresh parsley chopped
  • 2 tbsp fresh chives chopped
  • 2 tbsp fresh mint chopped
  • 1 tsp lemon juice
  • pepper
  • salt

Instructions

  1. Pour the ground pork in a large mixing bowl and add half of the garlic paste together with a good dash of pepper and salt.

  2. This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.
  3. Stir or knead the mince well. Then divide it into 4 even portions. Flatten them a little and place a peeled egg on top.
  4. This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.
  5. Then fold the mince nicely over the whole egg and cover it all over.
  6. This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.
  7. Pour the panko in a deep plate and coat the eggs with it.
  8. This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.
  9. Now you can either bake the scotch eggs in a preheated oven at 428°F (220°C) for 30 to 35 minutes or until golden or fry them in hot oil until crisp and golden. In the meantime make the yogurt dressing. Pour the yogurt in a large mixing bowl and add the lemon juice, the rest of the garlic paste, the chopped red onion and the freshly chopped tarragon, mint and chives. Season with a sprinkle of pepper.
  10. This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.
  11. Stir the dressing well. Check the seasoning and add extra pepper, salt or lemon juice to taste if necessary.
  12. This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.
  13. Once the eggs are cooked and ready, cut them in half and place them onto plates. Serve with the yogurt dressing.
  14. This scotch eggs recipe is a summer version of a Belgian classic: scotch eggs in tomato sauce. Here we call them bird's nests.