Scotch Eggs are a very popular British snack and meal item.
They consist of a peeled hard boiled egg that is wrapped in sausage meat, dipped in breadcrumbs and usually deep fried.
They are a popular item for packed lunches, buffets and picnics and found in the deli section of most supermarkets.
However, many people are put off eating these delectable savoury snacks because of the high fat content that they contain; for this reason I came up with a way of making Scotch Eggs in a healthy and low fat way. These eggs use lean minced pork made into ‘sausage meat’ and are oven baked so they are excellent for a low fat diet.
If you are following the new Weight Watcher’s ProPoint plan each of these Scotch Eggs works out at 7 PP and make a perfect, tasty and filling lunch when served with a lovely crisp green salad.
These are very simple to make, but do not freeze.
LOW FAT SCOTCH EGGS
350g lean minced pork
1 small onion, grated
1 tomato, quartered
Salt & freshly ground black pepper to taste
1 teaspoon chopped fresh or dried sage
4 eggs, hard boiled
Low fat spray
1. Preheat oven to 400 F/200 C/Gas Mark 6
2. Peel the shells off the eggs, wash under cold water and dry on kitchen towel.
3. Put minced pork, tomato quarters, onion, salt and pepper and sage in a food processor.
4. Blitz all the contents until a soft ‘sausage meat’ like mixture is formed.
5. Divide mixture into four equal portions and cover each egg with the ‘sausage’ mixture and form into a ball.
6. Dip each ball into the polenta and bake on a baking tray sprayed with Fry Light for 20 – 30 minutes.
7. Allow to cool before serving.
Although these Scotch Eggs are perfect as part of a healthy, low fat diet they also make a great addition to the families meals – either with salad or potatoes or to make a healthy packed lunch.