Prep 10 mins
Cook 15 mins
Just delicious, great 1/4d with drinks or whole for light lunch, marvellous for picniks. Recipe from Two Fat Ladies.
- 10 large eggs
- 8 ounces cooked ham
- 6 anchovy fillets
- 4 ounces fresh breadcrumbs
- 1⁄2 teaspoon mixed spice
- 1 ounce vegetable oil
- 1 ounce butter or 1 ounce bacon fat
- beat 2 of the eggs in a shallow bowl.
- put other 8 eggs into saucepan of cold water and bring to the boil simmering for 5 minutes.
- plunge into cold water and peel, this method will produce a slightly softer egg yolk but still hard boiled.
- Finely chop ham and anchovies in processor.
- combine this with the breadcrumbs, mixed spice some freshly ground black pepper and most of the beaten egg.
- brush each boiled egg with the remaining beaten egg.
- mould the ham mix aroung the eggs with your hands.
- fry in oil and butter on a medium heat until brown all over.
These just weren't very appetizing. Despite the flawed name, I tried them as I like most of the ingredients. I prepared and cooked them exactly as stated in the recipe. "Real" scotch eggs (although a English invention) are made with sausage meat, not ham and anchovies. I don't know what the "Two Fat Ladies" were thinking when they dubbed them "Real" scotch eggs.
I have never in my life had anything like this, and these are great! I really like them, almost to the point of surprise. I don't know why though since I like all of the ingredients separately. I dipped them in dijon mustard, mmmm. I would make these again, most definately! Made for ZWT6: No-Nonsense Nibblers.