|eggs — large
|chicken breast fillets — chopped
|spring onion — chopped
|curry powder — mild
|parmesan cheese — finely grated
|fresh chives — chopped
|garlic — cloves, finely chopped
|bacon — streaky, sliced
|oil — for drizzling
|fresh chives — finely chopped
Preheat the oven to 180°C.
Bring a pot of water to the boil. Once boiling, add the eggs and allow them to simmer for 8 minutes. Place the eggs in cold water and peel off the shells.
Place the chicken, spring onions, curry, Parmesan cheese, chives, garlic and salt in a food processor. Blend until fine. It should resemble the texture of minced beef.
Divide the mixture into 6 portions and roll it into meatball shapes. Flatten each meatball into a disc and wrap each one around an egg. Make sure the egg is sealed in.
Wrap a piece of bacon around each Scotch egg and place it in an ovenproof dish. Drizzle a bit of oil over the scotch eggs making sure they are properly coated.
Bake for 20 minutes. Turn the oven up to its grill setting and cook the scotch eggs for another 8 minutes until the bacon is crisp.
Flavour the sour cream with the chives and serve it with the Scotch eggs.
They can be served hot or cold and make perfect lunchbox fillers.
Traditional Scotch eggs are made from minced pork or sausage meat. Use what you prefer and flavour the meat with your favourite chopped herbs or spices.
If the meat gets sticky while shaping the Scotch eggs then simply give your hands a rinse under some cold water. Moist cold hands work best when working with this meat mixture.
Recipe reprinted with permission of Illanique van Aswegen.