Scotch Egg

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Worcestershire sauce

  1 tsp or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Sour cream

  Reduced fat, cultured

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

Directions

1. Place 3 eggs in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes.
2. Drain the hot water and add cold water to cool the eggs. Once cooled, peel and set aside.
3. Preheat the oven to 350°F.
4. Beat the remaining egg in a bowl.
5. Place flour and panko in separate bowls.
6. Mix ground beef, garlic, hot sauce, Worcestershire sauce, salt, and pepper in a medium bowl.
7. Divide the meat mixture into 4 portions. Flatten each into a patty and place a peeled egg on top.
8. Shape the meat around each egg, sealing the seams. Roll in flour, dip in beaten egg, and coat with panko.
9. Heat olive oil in a skillet over medium-high heat. Brown the meat-wrapped eggs on all sides for about 1 minute per side.
10. Transfer to a baking sheet and bake for 15-20 minutes.
11. Whisk mayonnaise, sour cream, mustard, and hot sauce to make the sauce.
12. Cut each Scotch egg into quarters and drizzle with sauce. Serve warm.