Scotch Egg

Ingredients

• Egg

  Whole, fresh eggs

  5 large or 250g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• 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

  2 tbsp or 27g

• 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

Directions

1. Place all but one of the eggs in a saucepan, cover with cold water, bring to a boil, then reduce to a gentle simmer for 10 minutes. Drain, run under cold water to cool completely, peel, and set aside.
2. Heat the oven to 350°F and line a baking sheet.
3. Beat the remaining egg in a shallow bowl. Place the flour and bread crumbs in separate shallow bowls.
4. In a medium bowl, mix the ground beef, garlic, half of the hot sauce, Worcestershire sauce, salt, and pepper until just combined.
5. Divide the meat into equal portions for each serving. Flatten each into a patty, set a peeled egg on top, and gently wrap the meat around to seal.
6. Coat each wrapped egg in flour, dip in the beaten egg, then roll in bread crumbs to cover.
7. Heat the olive oil in a large skillet over medium-high heat. Brown the coated eggs on all sides, about 1 minute per side.
8. Transfer to the prepared baking sheet and bake until the meat is cooked through, 15–20 minutes.
9. Stir together the mayonnaise, sour cream, Dijon mustard, and the remaining hot sauce.
10. Slice each Scotch egg into quarters and serve warm with the sauce.