Quail Scotch Eggs
Quail eggs, wrapped in sausage meat, coated in breadcrumbs and then baked in the oven.
- 12 quail eggs
- 400 g sausagemeat
- 3 tbsp plain flour
- 2 beaten eggs
- 140 g fresh breadcrumbs
- oil spray
- 1 tbsp of dried savoury/sage or mixed herbs
Simmer the eggs in boiling water for 3 minutes. Plunge into coldwater and carefully peel.
Whilst the eggs are cooling prepare bowls with breadcrumbs, egg and flour.
Combine the sausagemeat with dried herbs and season well.
Divide the sausagemeat into portions with floured hands and then flatten each portion into a circle with the egg in the middle.It's easiest to keep it in your hand to form the sausagemeat around the egg.
Prepare the rest of the eggs and dip the balls in flour as you go.
Dip the balls in the beaten egg and then the breadcrumbs.
Place in the fridge for about 30 minutes before baking at 180C/350F for 20 minutes.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Calories: 179kcalCarbohydrates: 10gProtein: 9gFat: 11gSaturated Fat: 4gTrans Fat: 1gCholesterol: 127mgSodium: 321mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 113IUVitamin C: 1mgCalcium: 34mgIron: 1mg