Turkey Scotch egg

2
Total Time
1hr 20 min
Prep
25 min
Cook
25 min
Serves
8
Difficulty
Easy
The classic pub snack gets a WW Freestyle™ makeover with zero-hero turkey breast mince

Ingredients

Egg, whole, raw

9 medium, raw

Onion(s)

1 small, finely chopped

Garlic

1 clove(s), crushed

Turkey Breast Mince, raw

500 g

Thyme, Fresh

5 sprig(s), finely chopped

Rosemary, Fresh

5 sprig(s), finely chopped

Parsley, fresh

5 sprig(s), fresh, finely chopped

Plain White Flour

4 tablespoons, level, plus extra for dusting

Asda Panko Breadcrumbs

50 g

Rapeseed Oil

1 tablespoons

Instructions

  1. Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer. Carefully add 8 of the eggs using a slotted spoon and cook for 6-8 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool, then peel and pat dry with kitchen paper.
  2. Meanwhile, mix together the onion, garlic, turkey mince and herbs.
  3. Divide the meat mixture into 8. Dust a work surface with flour, roll each portion of mince into a ball, then flatten into a circle large enough to encase an egg. Put an egg in the centre and use your hands to mould the mince around it, so it’s completely covered. Roll each encased egg to smooth out the shape.
  4. Beat the remaining egg and pour onto a plate. Put the flour on another plate and the breadcrumbs on a third. Roll each egg first in the flour, then the beaten egg and lastly the breadcrumbs. Put on a baking tray and chill for 30 minutes.
  5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat the oil in a frying pan and fry the eggs, in batches, for 1-2 minutes, until starting to turn golden. Transfer to a baking tray and bake for 10-12 minutes until golden.

Notes

Cook’s tip: Serve with English mustard for an extra 1 SmartPoint per tablespoon.

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