Spiced Scotch Eggs

• 9 eggs (at room temperature)
• 3 slices white bread (crusts removed and torn)
• 1/2 cup milk
• 750 g ground sausage
• 1/3 cup curry paste (mild Indian)
• 2 tablespoons parsley (flat-leaf chopped)
• 4 slices bacon (thin rindless and halved lengthwise)
• mixed salad green (to serve)

1. Preheat oven to 220C (200C fan forced).
2. Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
3. Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
4. Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
5. Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
6. Serve spiced scotch eggs with salad.

eggs, white bread, milk, ground sausage, curry, parsley, bacon, mixed salad green

Taken from www.food.com/recipe/spiced-scotch-eggs-448952 (may not work)