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Scotch Quails’ Eggs

These beauties are real show-stoppers. Make sure you have enough to satisfy demand!

Makes 12 Scotch eggs

Hands-on time: 25 minutes

Cooking time: about 20 minutes

300g (11oz) Cumberland pork sausages, about 5

Plain flour, to dust

1 large egg, lightly beaten

75g (3oz) dried breadcrumbs

12 hard-boiled quails’ eggs (see GH tip, here)

2–3 tbsp vegetable oil

Sea salt flakes and mustard, to serve

Per half egg 69 cals, 3g protein, 5g fat (1g saturates), 4g carbs (1g total sugars), 0g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Squeeze the meat out of the sausage skins into a bowl and discard the skins. Put some flour, the egg and breadcrumbs into three separate small bowls.

2. Divide the sausage meat into 12 equal portions. With lightly floured hands, form a portion into a patty about 6.5cm (2½in) across in the palm of one hand. Put a boiled quails’ egg in the middle, then shape the meat around it. Set aside on a board and repeat with the remaining eggs and sausage meat.

3. Dip the covered eggs in flour, tap off the excess, then dip in the beaten egg and coat in breadcrumbs.

4. Heat the oil in a large frying pan over a medium–high heat. Add the coated eggs and fry, turning regularly, until golden on each side (in batches if necessary). Transfer to a baking tray.

5. Cook the eggs in the oven for 10 minutes. Serve warm or at room temperature (sliced in half, if you like) with sea salt flakes and mustard.

GET AHEAD

Hard-boil the quails’ eggs up to 2 days ahead. Cool and peel, then cover and chill. Complete the recipe up to a day ahead (if needed). Cool and chill. Allow to come up to room temperature, or warm in the oven, preheated to 180°C (160°C fan) mark 4, for 5–10 minutes before serving.

GH TIP

For ease, buy pre-cooked and peeled quails’ eggs, or hard-boil your own in simmering water for 3–4 minutes. Cool and peel.