Oven-Baked Scotch Eggs

• 4 medium chicken eggs, at room temperature or a dozen quail eggs and 1 chicken egg
• 2 slices of (wholemeal) bread, crusts removed
• 100ml milk
• 3 rashers of bacon (desalted by giving a short hot water bath, if you wish)
• 400g good-quality pork sausage meat
• 1 small shallot, finely chopped
• Grating of mace or nutmeg
• 1-2 teaspoons fresh lemon thyme, chopped (or other herbs)
• Black pepper, to taste

1. Preheat the oven to 190 degrees Centigrade (375 degrees Fahrenheit)
2. Boil the eggs, reserving 1 chicken egg. Simmer for 5 minutes from the moment the water starts to bubble, then drain and run under cold water to prevent further cooking and grey-ringed yolks.When cool, peel eggs carefully as they may be a bit soft.
3. Soak the bread in the milk for a minute and then remove it and squeeze it dry.
4. Put the bread and sausage meat in a large bowl along with the remaining egg, lemon thyme and nutmeg. I added a sprinkling of black pepper and a pinch of salt.
5. Line a muffin mould ( I used my colourful silicone ones) with a rasher of (desalted) bacon and press some meat mixture into the base. Add a boiled egg to each mould, pointy end up and pack the meat mixture around and over the eggs until completely covered.
6. Bake for half an hour, or until nicely browned. I found that a lot of the fat from the sausage meat and bacon baked and drained away.
7. Let cool and then pack away as part of a delicious lunch

chicken eggs, bread, milk, rashers, pork sausage meat, shallot, mace, lemon thyme, black pepper

Taken from food52.com/recipes/6952-oven-baked-scotch-eggs (may not work)