Scotch eggs

These are great for a nice filling snack or to accompany a main meal. Using half of  your healthy extra b you can keep this dish syn free. Great for batch cooking and freezing and can be eaten hot or cold. Ideal for lunches on the go too.

Serves 4

Syn free if using bread as half of healthy extra b or 3 syns each


  • 500g extra lean 5% pork mince,
  • 6 eggs,
  • 4 slices of small wholemeal slices,
  • 1 tsp of lazy garlic,
  • 1/2 onion very finely chopped,
  • 1 tsp mixed herbs,
  • 1 tsp of paprika,
  • Low calorie cooking spray.


  1. Preheat the oven to 200°C/ 180°C or gas mark 6. Place 4 eggs in a pan of cold water and bring to the boil. Turn off the heat then leave in the pan covered for 4 minutes then place in a bowl of cold water and set aside.
  2. In a bowl add the pork mince, mixed herbs, onion, garlic and paprika and mix well. Divide the mixture into 4 portions.
  3. Peel the boiled eggs and wrap each mince mixture around the egg (this can be tricky) ensuring there is no gaps around the egg. Repeat this process for all the eggs and mince mixture.
  4. In a food processor add the slices of bread and blend until it forms breadcrumbs then transfer to a dish. In another dish add the 2 remaining eggs and beat them.
  5. Take each scotch egg and dip in it the egg mixture and then into the breadcrumbs then repeat it again giving each egg 2 coats in breadcrumbs and egg.
  6. On a baking tray, spray it with low calorie cooking spray then place the scotch eggs on. Place in the oven for roughly 25 minutes until golden. Serve and enjoy.

Optional:- You can use minced beef if desired and also you can add whatever herbs and spices you require depending on your taste. You could add a bit of chilli powder or curry powder to make curried scotch eggs for a tangy twist.

To see the full tutorial on scotch eggs click here >>> Scotch egg tutorial