Wicklewood's Gluten Free Scotch Eggs

READY IN: 35mins
YIELD: 4 eggs




  • Preheat oven to 180c.
  • In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
  • Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
  • Take a boiled egg; roll it in the flour,.
  • Cover the egg in a sausage meat portion.
  • Roll it in the beaten egg and then in the breadcrumbs.
  • Repeat this process for all the boiled eggs, set aside for five minutes.
  • Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
  • In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
  • Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
  • Serve hot or cold.