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Scotch Eggs

September 12, 2017

Scotch Eggs 0 0 5 0

If you love the classic pub snack ‘scotch eggs’ then these delicious, healthy alternatives are not to be missed. We’ve created them using lean turkey mince and coated in ground almonds instead of breadcrumbs to create a nutritious snack that saves on calories.

When boiling the eggs don’t be tempted to leave for longer than 5 minutes. This is just enough time to cook the whites and the eggs will cook further when they are in the oven.

  • Prep: 30 mins
  • Cook: 30 mins
  • 30 mins

    30 mins

    1 hr

  • Yields: 6 eggs
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7 eggs

87g/3oz ground almonds

450g/16oz lean turkey mince

1 tsp. paprika

1 tsp. nutmeg

1 tsp. fresh rosemary, chopped

1 tsp. fresh sage

1 shallot, finely diced


1Gently fry the chopped shallot in a frying pan until browned, then set aside to cool.

2Place 6 of the eggs in a pan of boiling water and leave on a high heat for 5 minutes, then remove and soak them in cold water.

3Break the shells off each of the eggs, then pat them with kitchen roll to remove any moisture (this will make it easier for the turkey to stick to the eggs).

4Mix together the ground turkey, fried shallot, herbs and spices in a large bowl, then divide into 6 equal parts.

5Flatten the turkey mixture, then place each egg into the centre and gently fold the turkey mixture so it covers the whole egg. Repeat with all 6 eggs.

6Crack the last egg into a bowl and whisk, then coat the turkey in egg and roll in the almonds.

7Preheat the oven to 170C/340F, and leave the eggs for 10 minutes before baking.

8Bake for 20-30 minutes.

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