Scotch Eggs

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How to use up thirty quails eggs? After hard boiling, frying and poaching, I used up the remainder of the quails eggs by making scotch eggs. Easy, delicious and they last a few days in the fridge. Great for lunch boxes and snacks. I bake mine in the oven rather than deep frying as it’s much healthier.

Ingredients

Hard boiled eggs, chickens or quails!

Sausage meat (I buy my favourite sausages and squeeze the sausage meat out of them.)

One egg, beaten

Breadcrumbs

Directions

Preheat oven to 180C. Flatten out some sausage meat in the palm of your hand and mould it round to encase the hard boiled egg (if you use wet hands then the sausage meat doesn’t stick). Roll in egg and then breadcrumbs. Repeat until all your eggs are covered.  Place on a baking tray and spray with olive oil. Bake for 25-30 minutes until golden. Eat hot or leave to cool and enjoy later.

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