Giant Scotch Eggs

Giant Scotch Eggs with Pickled Walnuts

by Colne Life magazine

Fashionable and indulgent scotch eggs

Luxury scotch eggs from Bennett Opie.

Makes 4

Ingredients

  • 5 free range eggs
  • 400g sausage meat
  • 4 Opies Pickled Walnuts, chopped finely
  • 1 tbsp. chopped fresh parsley
  • salt and pepper
  • 50g plain flour
  • 80g panko breadcrumbs

Method

  1. Hard-boil 4 of the eggs for approximately 8 minutes, leaving the yolks a little soft, cool immediately in cold running water.
  2. In a large bowl combine the sausage meat, Opies Pickled Walnuts and parsley, season with salt and pepper.
  3. Peel the hard-boiled eggs, then divide the sausage meat mixture in 4 and wrap around the eggs creating a tight seal.

Loved this one? Why not try Coddled Eggs With Truffled Mushrooms and Potato Purée or Egg, Hummus and Avocado Sourdough Tartine?

ColneLife March/April/May 25