6 (makes 12 eggs)
Rich and crunchy, the Baked Scotch eggs will be complemented by a flavoursome yet subtle wine. Riesling with a bit of age, a Pinot Gris, or a Pinot Noir are great options.
13 large eggs, at room temperature
5 slices white bread, crusts removed
¾ cup (180ml) milk
1 tablespoon Dijon mustard
2 fresh chorizo (approx. 250–270g)
750g pork and veal mince
2 tablespoons finely chopped flatleaf (Italian) parsley
1 tablespoon fresh thyme leaves
½ teaspoon ground nutmeg
Freshly ground black pepper
12 thin slices bacon or prosciutto
Sweet mustard pickles or chutney, to serve
Soft leaf butter lettuce, to serve
1 avocado, sliced, to serve
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Taplin
1. Preheat the oven to 180°C. Lightly oil 12 holes (170ml capacity) in a large-sized muffin tin.
2. Place 12 of the eggs into a saucepan of water and bring to the boil, stirring regularly as the water heats up. This ensures the egg yolks will centre in the white. Reduce heat and simmer for 5 minutes only from the time the water starts to bubble. This will keep the yolk soft and velvety. Drain the eggs and run under cold water immediately until cool. Peel carefully.
3. Soak the bread in the milk for 1 minute. Drain and squeeze dry. Place the bread into a large bowl. Add mustard. Squeeze the chorizo out of its casings, add with the mince, parsley, thyme, nutmeg and black pepper; use your hands to combine. Add the remaining egg and mix to combine evenly. Divide into 12 balls.
4. Press the mince mixture firmly around each egg, ensuring the entire egg is covered. Then wrap a piece of bacon or prosciutto around the middle of the egg and place it into the prepared muffin tin. Repeat until you have 12.
5. Bake for 20 minutes until nicely browned. Allow to cool for a few minutes before removing from tin. Served halved, warm
or cold, with mustard pickles or chutney, on a bed of soft lettuce leaves and avocado, if desired.
Riesling, Pinot Gris or Pinot Noir