Baked Scotch Eggs and Apple Coleslaw

Great stuffed with eggs mini meatloaves and crunch salad.

Baked Scotch Eggs and Apple Coleslaw

Baked Scotch Eggs (adapted from Robert’s Recipes )

3 hard-boiled eggs, cooled
1 lb sausage meat or ground beef
1/2 yellow onion, finely chopped
1 cup breadcrumbs
1/2 tsp dried parsley flakes
fresh ground black pepper to taste
1 uncooked egg

Boil eggs until ready and cool with cold water, then remove shells. Cut in half (in original recipe whole egg needed).

Combine sausage meat, onion, breadcrumbs and seasonings and mix well. Add raw egg and mix thoroughly.

Divide sausage mixture into 6 even portions and ‘wrap’ each egg half with the mixture. The completed eggs are ‘spritzed’ with olive oil, to make a crisp coating when cooked.

Bake at 350°F for about 25 minutes, turning if necessary.

Apple Coleslaw (adapted from The Scots Independent Newspaper )

12 oz white cabbage
2 dessert apples
3 tablespoons lemon juice
2 carrots
5 oz thick bottled mayonnaise
salt and freshly ground black pepper

Shred the cabbage finely with a sharp knife, discarding the central core. Put the shredded cabbage into a large bowl. Coarsely grate the apples without peeling them. Sprinkle the grated apples with 2 tablespoons of the lemon juice in order to prevent the flesh from discoloring. Scrape the carrots, then grate coarsely. Add the apple and carrots to the cabbage and toss well.

Mix the mayonnaise with the remaining lemon juice and salt and pepper to taste. Add to the cabbage mixture, toss thoroughly to combine them then transfer to a dish. Serves 4 and takes around 15 minutes to prepare.

Baked Scotch Eggs and Apple Coleslaw
Baked Scotch Eggs and Apple Coleslaw

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