Spiced Scotch Eggs
- 9 None eggs, at room temperature
- 3 slices white sandwich bread, crusts removed, torn
- 1/2 cup milk
- 1 2/3 lbs pork sausage, such as breakfast sausage
- 1/3 cup mild Indian curry paste
- 2 tbsp chopped flat-leaf parsley
- 4 slices bacon, halved lengthwise
- None None Mixed salad, to serve
- Preheat the oven to 425u0b0F. Place 8 eggs in a large saucepan; cover with cold water. Bring to a boil, stirring to help center yolks. Remove from heat. Let stand for 12 mins. Drain then run under cold water. Peel eggs.
- Soak bread in milk for 2 mins. Add sausage, curry paste, remaining egg and parsley; mix until well combined.
- Grease 8 cups of a 12-cup muffin pan. Line each cup with a slice of bacon, extending over sides. Cover bottoms with a layer of the sausage mixture. Add boiled eggs, pointed-end up. Press remaining sausage mixture around and over eggs until completely covered. Fold bacon over sausage mixture, securing with a toothpick at join. Place muffin pan on a rimmed baking pan.
- Bake for 25 mins or until sausage mixture is browned and cooked through. Remove toothpicks. Let stand for 5 mins. Serve with salad.
eggs, white sandwich bread, milk, pork sausage, curry, flatleaf parsley, bacon, mixed salad
Taken from recipes-plus.com/api/v2.0/recipes/23587 (may not work)