Scotch Eggs

Scotch Eggs

No Count/Core recipe

Serves 4

4 hard boiled eggs

500 g lean minced pork
1 small onion
salt & pepper
fresh or dried sage

Blend the onion until very fine.  Add the sage, salt & pepper and pork and blend until it resembles sausagemeat.

Cover each egg with the 'sausage' mixture and form in to a ball.
Dip in beaten egg and dry polenta and bake on a baking tray sprayed with Fry Light for 20 - 30 minutes at Gas 5 until firm.

NOTE:

In place of polenta, you could use crushed crispbreads, or cornflakes or breadcrumbs. Remember to count points for any substitutes if necessary.