I don’t think I have ever met a Nigerian who didn’t like Scotch Egg, and we all know how unhealthy the original Snack is. I got extremely excited when I finally found a super moist and delicious recipe for Oven Baked Sotch Egg, I had to share.

Healthy Nigerian Scotch Egg Recipe

( yes!! your waist line will thank me later)

Ingredients

7 large eggs
75 g (3/4 cup) flour
salt and freshly ground black pepper (to taste)
100 g (1 cup) dried breadcrumbs
450 g (1 lb) best-quality butcher sausages
1 teaspoon finely chopped fresh thyme (optional)
1 tablespoon finely chopped fresh parsley (optional)

Direction

• Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

• Place 6 eggs in a large pot of cold, salted water. Bring the water to boil, then immediately reduce it to a simmer and cook the eggs for 8 minutes. Drain the pot and run the eggs under cold water from the tap, then peel them and set aside. (You can boil the eggs ahead of time and keep them in the fridge, unpeeled.)

• Meanwhile, place the flour in a shallow bowl or plate and season with some salt and pepper. Break the remaining egg into a second bowl and beat lightly. Place the breadcrumbs in a third bowl or plate and line up all the bowls in a row (flour, then egg, then breadcrumbs).

• Squeeze the sausage meat out of their casings into a bowl. Add the fresh thyme and parsley, if using, and mix them through the sausage with a fork, stirring well until they’re evenly combined.

• Now you’re ready to assemble the eggs. Scoop out a large ball of sausage meat and flatten it into an oval shape in your hand. (The sausage mixture will probably be quite wet and sticky to work with, so try flouring your hands first or lightly dusting the dollop of the mixture that you’re going to work with before flattening it out.) Wrap the sausage meat around the egg, pinching it together at the seam, then smoothing the meat around the eggs, making sure there are no gaps where the egg is peeking through. Dredge the sausage-covered egg in the flour, tapping off any excess. At this stage, set aside the wrapped and floured egg on the lined baking sheet and repeat this process with the remaining eggs (doing it this way instead of fully assembling each egg will keep your hands cleaner and make it easier to work).

• Once all the eggs have their sausage blanket and their dusting of flour, dip each one in the beaten egg, making sure it all gets coated, then roll it in the breadcrumbs, making sure it’s fully covered in crumbs. Place the finished egg on the lined baking sheet, then repeat with the remaining eggs.

• Place the eggs in the oven and cook for 25 to 30 minutes, until the breadcrumbs are crispy and the sausage is cooked

PICTURE AND RECIPE CREDIT GIVEN TO EDIBLE IRELAND. Please visit their website HERE