Host Wendy Foncette and Chef Selwyn Wickham are back for Season 2 of mouth watering but simple recipes to guide you through your tasty creations. This week a delicious but simple dinner or lunch on a budget and in 20 minutes…Scotch Eggs…Enjoy.
Recipe courtesy Chef Selwyn…Central School of Culinary Arts…388-3263 Cooking lessons, Catering, Cake making
SCOTCH EGGS
4 each eggs / Hard boiled
12 oz minced meat / chicken or beef or lamb
1/3 cup bread crumbs
1 beaten egg
Freshly chopped herbs (chive, celery and garlic)
Salt and pepper to taste
Preparation:
1. Season the minced meat with the chopped herbs and season with salt and pepper to taste
2.Divide the minced meat into four equal portions
3.Pat the eggs dry, then wrap the hard- boiled egg completely with the minced meat pressing end together to seal properly
4.Roll the minced covered egg in the beaten egg wash then roll in the prepared bread crumbs and set them aside on a baking tray
5.Place in a 350 F oven and allow to cook for approximately 10 to 15 minutes or just until the minced meat is cooked
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