I’ve been thinking long and hard about what Slimming World dish to dabble with this week and thought I’d go savoury this time. In fact, it’s a dish that both of my boys have been asking me to cook for years but I just never got round to it. I can still vividly remember my late Mum making this for us as a family when we were young (fried in copious amounts of oil of course), and so this recipe is actually rather sentimental.
It’s the good old SCOTCH EGG!
Slimming World describe it as ‘big, meaty and satisfying’ and, being a single woman, that nearly tipped me over the edge, but I retained my composure and cracked on (geddit?) with the cooking.
As usual, I’ve also videoed my efforts, so you can always refer back to that if you need a little reminder (see below). But please bear in mind this is the first time I’ve ever made it and I’m definitely an amateur cook!
So let’s go!
Ingredients: (serves 4)
- 500g extra lean (5%) pork mince
- 4 eggs
- 200g (4 slices) wholemeal bread (Healthy Extra B – or syn it)
- Fresh parsley (chopped)
- Garlic puree (a squirt or 2)
- ½ onion (chopped)
- 1 teaspoon dried mixed herbs
- 2 x egg (beaten)
- Salt & pepper
- Pre-heat oven to 200°C/180°C Fan/Gas 6
- Put 4 eggs into a pan of cold water and bring to the boil. Turn heat off and leave in pan with lid on for 3 minutes.
- Plunge eggs into cold water and leave until later.
- Mix pork mince with chopped parsley, chopped onion, dried mixed herbs, garlic and salt and pepper.
- Divide pork mixture into 4.
- Peel boiled eggs.
- Flatten a portion of pork mixture in one hand (or you can roll this out between clingfilm) , and with the other hand, place the egg into the pork mixture and wrap the mince around until it’s fully encased.
- Repeat for remaining eggs.
- Blitz bread in a food processor until it becomes breadcrumbs, and transfer to a shallow dish.
- Beat 2 eggs.
- Line baking tray with greaseproof paper and spray with a little Frylight/spray oil.
- Dip eggs, now covered in pork mince, in beaten eggs, then breadcrumbs, until fully coated and place on tray.
- Repeat until all eggs are coated.
- Bake for 25 minutes or until lightly golden.
If you count the brown breadcrumbs as your HexB, then this is completely syn-free. In fact, I only needed 1/2 slice bread per egg (this was thick Hovis wholemeal bread).
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Wow! This was pretty ruddy lovely! I made 2 eggs for my eldest without onion, and 2 with, and both versions were lovely. I can’t recommend this enough!