Jill Dupleix's baked scotch eggs
INGREDIENTS
12 eggs
5 slices white sandwich bread
¾ cup (180ml) milk
1kg good sausage mince, eg, veal and pork
1 egg, extra, beaten lightly
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon ground nutmeg
sea salt and freshly ground black pepper
12 bacon rashers
METHOD
Preheat oven to moderately hot (200°C/180°C fan-forced). Place the 12 eggs in a pan of hot water and bring to the boil. Simmer, uncovered, for 6 minutes from the moment the water starts to bubble, then immediately drain and run under cold water to stop them cooking further. This will help avoid grey rings around the yolks after baking. Peel when cool.
Cut the crusts from the bread, then soak the bread in the milk for one minute. Drain bread and squeeze dry.
Combine bread and sausage mince in a bowl with your hands. Add the extra egg, parsley, nutmeg, salt and pepper; mix well.
Lightly oil 12 holes of a muffin pan (1/3 cup/80ml capacity). Remove the rind from the bacon. Line each hole with a rasher of bacon, trimming or tucking under the tail, and cover the bases with a layer of the mince mixture. Add eggs, pointy end up, and press the meat around and over the eggs until completely covered.
Bake, uncovered, for 20 minutes or until browned; cool in pan. Drain any juices from pan, run a knife around each one to loosen.
Not suitable to freeze. Not suitable to microwave.
Cook's note
Buy your favourite flavoured sausages if preferred and squeeze the mince out of the casing.
Photography by Brett Stevens.
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