Baked Scotch Eggs

By baking these in the oven, you make the a bit healthier.

Pre-heat the oven to 190 degrees Celsius
Put 5 of the eggs into a pan of cold water and place over a high heat.
Bring to the boil and then turn the heat down to a simmer and cook for three minutes.
Remove the eggs from the hot water and put in a bowl and cover with cold water.
Leave to cool until they no longer feel warm.
Peel each egg carefully - cracking the bigger end is generally the easiest way to peel.
Put the flour in a wide bottomed bowl.
Break the remaining egg and put into another wide bottomed bowl.
Beat the egg well with a fork.
Put the breadcrumbs into a third wide bottomed bowl.
Place a silicon sheet (or use baking parchment) on a baking tray with a shallow lip.
Cut open the sausage casings and put the contents of the sausages into a different bowl.
Take a fifth of the sausage mixture and carefully wrap it around one of the eggs. This is easiest to do if you flatten the mixture in your hands first.
Roll the sausage wrapped egg in the flour, followed by the beaten egg before finally the breadcrumbs.
Place on the baking tray and repeat for the remaining eggs.
Bake in the oven for 23 minutes, or until the breadcrumbs are crispy and golden brown.

Makes 5 scotch eggs.

The Grazing Wildebeest