Scotch egg

Gill Holcombe’s Scotch Eggs

Gill HolcombeHomemade scotch eggs are very filling and tasty. Serve them warm with potato salad, spicy wedges and rice or cold with tomatoes, veggies or salad.

Makes 6 Scotch Eggs


  • 6 eggs
  • 1lb (500g) pork mince
  • 1 packet of stuffing mix (any flavour)
  • 4oz (100g) breadcrumbs
  • Salt & pepper
  • Flour
  • Oil


  1. Hard boil the eggs and make up the stuffing mix according to the instructions on the packet
  2. Peel the hard boiled eggs and dust with a little flour. Squish the pork mince and stuffing mix together in a large bowl and season with salt and pepper.
  3. Spread the breadcrumbs out on a dinner plate and divide the meat mixture into 6 pieces. Flatten each piece of meat mixture in to a rough patty with your hands then fold around the eggs. Coat with the breadcrumbs.
  4. Pre-heat the oven (Gas 6/200°C/400°F) and warm about half an inch (2cm) of oil in a large pan and fry the scotch eggs for two or three minutes, turning frequently. Finish them off in the oven for about 15 minutes.

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