These delicious little snacks are perfect for all occasions and a picnic should never be without a Scotch egg on the menu.
One of the boy’s most favourite things to do is have a picnic. In fact, we usually take a picnic on most of our outings. They take their share in “Pack Sacks” which is 3 year old language for back packs and carry them around until lunch.
So, I like to have plenty of picnic inspired recipes up my sleeve which I know the kids will love. And, this recipe is definitely one of our favourites. Both my boys love eggs and sausage rolls, so combining the two is never going to fail!
Once you made your own Scotch Eggs you will never look back. They really are so much better than the ones you buy readymade. In fact, they taste completely different and a great result from these is something that is easily achievable. Even when you aren’t hugely comfortable in the kitchen.
Now it can get messy! I don’t mind a messy recipe when the results are so fab. But, if you want to avoid getting too sticky, make sure you coat your hands in flour before coating the egg in the sausage meat. I also try and work one handed when coating them in breadcrumbs, one for the egg and the other hand for the bread. That way you don’t end up accidently covering yourself in a breadcrumb coating!
You can eat these hot or cold, on their own or with a dip of your choosing. Whichever way you choose, just make sure you have enough for seconds!
Looking for More Picnic Recipes?
Check out these cheese scones. They’re great for picnics too!
Do you have a favourite food to take on picnics? Share your favourites with me in the comments below!
- 8 Eggs
- 400g Sausagemeat
- 200g Sage Onion & Apple Stuffing Mix (prepared weight)
- Small Bunch of Fresh Thyme, Chopped
- Pinch of Salt & Pepper
- 50g Plain Flour
- 100g Breadcrumbs
- Oil for deep frying.
- Place 6 of the eggs into a pan and cover with cold water. Bring to the boil and continue boiling for 4 minutes.
- After the eggs have been boiled, remove from the heat and place under cold running water for 2-3 minutes. Peel the shells off and leave the eggs to one side.
- Prepare the stuffing and allow to cool completely.
- Place the sausagemeat into a bowl and add the fresh herbs, salt and pepper and the stuffing. Mix together until combined.
- Beat the 2 extra eggs and set to one side in a dish, in separate dishes, place the flour into one and the breadcrumbs into another.
- Use some of the flour to coat your hands and take a small handful of the sausagemeat and encase each egg with it.
- Dip each coated egg into the flour, followed by a coating of the beaten egg and finally coat completely with the breadcrumbs.
- Heat your oil to around 160oc and carefully immerse each egg into it and cook for about 8 minutes until crisp and golden.
- Transfer the eggs onto kitchen paper to remove any excess oil and serve either warm or cold.