- 6 medium eggs at room temperature (using eggs that are at least a week old will make shelling them easier), plus 1 medium egg, beaten
- 500g lean (2% fat) turkey thigh mince
- 1tsp ground allspice
- Handful fresh coriander leaves, finely chopped
- 2 spring onions, finely chopped
- 1tbsp plain flour
- 70g fresh breadcrumbs (choose wholemeal/granary for fibre)
- Spray olive oil
- Put the 6 eggs in a large pan of boiling water and boil for exactly 6 min. Drain, then cool under cold running water and shell them.
- Meanwhile, combine the turkey mince, allspice, coriander and spring onions in a bowl. Season with freshly ground black pepper.
- Divide the mince mix into 6 equal balls, then flatten each into a disc in the palm of your hand. Put a cooled egg in the middle, then use your other hand to mould the meat around the egg, completely enclosing it. Shape into a ball and set aside. Repeat with the remaining eggs and meat.
- Put the flour, beaten egg and breadcrumbs in three separate shallow bowls. Dust a scotch egg with a little flour, then shake to remove any excess. Dip into the beaten egg, shaking off any excess, then roll in the breadcrumbs and set aside. Repeat with the remaining scotch eggs.
- Line a baking tray with non-stick baking paper. Heat the oven to 200°C/fan 180°C/gas 6. Spray the scotch eggs all over with oil, then cook on the prepared baking tray for 20 min until lightly golden.
- Serve warm with mustard and salad leaves, or cool completely and chill to eat as a cold snack.
Make Ahead: Cool the baked eggs, then cover and store in the fridge for up to 3 days.
Nutrition per serving
Read more on how we calculate nutrition.
200 27g 6.6g 1.8g 0.5g 0.7g 0.3g 39mg 7.7g 1.6mg