Baked Scotch eggs from Very Simple Food by Jill Dupleix

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on February 08, 2013

    p. 57 - Super-Duper! I’ve had this recipe tabbed for ages so when I was in search of some Superbowl Sunday grub and finger food was the order of the day, these seemed like a perfect fit for my menu. Recipe comes together quickly and the bacon-lined muffin tins make for easy removal. I used 2 different kinds of sausage. A Guinness and beef sausage with a fairly fine grind made for easy mixing and was a dream to work with when it came time to forming the meat around the eggs. My Chorizo sausage had a very course grind so it was tougher to work with. While both versions were delicious, the Guinness version stole the day. The only change I’d make next time around would be to spray the muffin tins and skip the bacon which, really wasn’t necessary IMHO. I love the fuss-free baking method! Photos here: http://chowhound.chow.com/topics/889203#7882302

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.