Vegetarian Scotch Eggs | Slimming & Weight Watchers Friendly

Ingredients

• 3 medium eggs
• 4 Linda McCartney Red Onion & Rosemary Sausages, (defrosted )
• 20 g panko breadcrumbs
• low-calorie cooking spray

Instructions

1. 1

   Bring a pan of water to the boil and, using a large spoon, lower 2 eggs into the pan. Bring back to the boil, then lower the heat and simmer for 10 minutes.

2. 2

   Preheat the oven to 190ºC and spray a baking tray with low-calorie cooking spray.

3. 3

   Remove the pan from the heat, then drain off the water. Add the boiled eggs to a bowl of iced water and leave to cool.

4. 4

   Place the defrosted sausages into a bowl and mash well. Then form a large ball and divide the mixture into two.

5. 5

   Peel the eggs and pat dry using some kitchen paper. Wrap one half of the sausage mixture around each egg, ensuring that the eggs are fully encased (we used a piece of cling film to wrap the eggs — it makes it mess free and easier to shape).

6. 6

   Beat the remaining egg in a bowl, and add the breadcrumbs to another. Dip each scotch egg into the beaten egg, then roll in the breadcrumbs — getting a good coating on all sides. Place onto the baking tray, then repeat with the second egg.

7. 7

   Spray with low-calorie cooking spray, and pop into the oven for 15-20 minutes — turning halfway through, until golden brown and crisp.