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Photo of Pork and lentil scotch eggs by WW

Pork and lentil scotch eggs

Total Time
1 hr 10 min
20 min
30 min



6 medium, at room temperature

Lentils, canned, rinsed, drained

1 cup(s), (200g)

Lean pork mince

450 g

Fresh chives

2 tbs, finely chopped

Fresh lemon rind

1 tsp, finely grated

Whole grain mustard

2 tsp

Dried breadcrumbs

50 g, (¾ cup), made from fresh rye sourdough bread

Breadcrumbs, multigrain

50 g, (⅔ cup)

Plain flour

1 tbs


  1. Bring a medium saucepan of water to the boil over medium-high heat. Reduce heat to a simmer. Using a slotted spoon, lower 4 eggs into water and simmer for 5 minutes. Drain. Refresh under cold water. Drain. Peel eggs and set aside.
  2. Meanwhile, using a fork, roughly mash lentils in a medium bowl. Add mince, chives, rind and mustard and mix to combine. Season with salt and pepper. Divide mince mixture into 4 equal portions.
  3. Combine breadcrumbs in a shallow bowl. Whisk remaining eggs and 2 tablespoons water in a bowl. Place flour in a small bowl. Roll 1 boiled egg in flour to coat. Hold 1 portion of mince mixture in the palm of your hand and use your other hand to flatten. Place egg in centre of mince mixture. Shape mince mixture around egg and press firmly to seal. Roll in egg mixture, then roll in breadcrumbs to coat. Place on a plate. Repeat to make 3 more scotch eggs. Cover and place in the fridge for 20 minutes.
  4. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place scotch eggs on prepared tray and lightly spray with oil. Bake, turning once, for 25 minutes or until mince is cooked through and outside is golden.


SERVING SUGGESTION: Baby cos lettuce, mixed grape tomatoes, Lebanese cucumber and red onion, drizzled with lemon juice. TIP: Eggs are less likely to crack if you bring them to room temperature before boiling. If using eggs straight from the fridge, increase the cooking time to 6 minutes.