May 312020
Baked Scotch Eggs & Curry Mayonnaise

This is a good starter or lunch item which can be made in advance, as it can be eaten hot or cold.


  • 4 eggs
  • 2 cups of water
  • 1 cup of bread crumbs (low carb option use pork rinds finely crushed) 
  • 1 egg beaten 
  • 200g of ground pork
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of nutmeg
  • 1/2 cup of mayonnaise
  • 1/2 to 1 teaspoon of curry powder, depending on taste
  • 1/2 teaspoon of lemon juice
  • Spray olive oil (or your preference)
  • 3 sheets of parchment paper (1 to line a baking tray, 2 smaller sheets to flatten the pork)

Now Let’s Cook

Cooking the Eggs

I use my MultiPot for my eggs as it gives perfect eggs every time, if you don’t have a Multipot you can boil them as normal.

Add the 2 cups of water to your MultiPot and insert the trivet.

Place the eggs on the trivet, secure the lid, select eggs and cook for 5 minutes. Allow the pressure to naturally release for 5 minutes after cooking.

Carefully remove eggs and place in ice cold water, this is to prevent them from cooking further, you should peel the eggs once they have cooled completely.

While the eggs are cooling, place your pork in a bowl, add the nutmeg, salt & pepper, and mix well.

Place the beaten egg in a bowl, and the breadcrumbs in a separate bowl. 

Divide the pork into 4 equal size balls, place between 2 of the sheets of parchment paper

Using a rolling pin (or your hand), press down each pork ball to flatten it out so it will fit around an egg.  Place an egg on each, and fold the pork around the egg ensuring it’s completely covered.

Dip the egg covered with the pork into the beaten egg, then into the breadcrumbs, making sure that the pork is covered completely with bread crumbs, repeat if necessary.

Line a baking tray with the sheet of parchment paper and spray with oil.

Place the eggs on the lined baking tray, spray the eggs with oil, and place them in a pre-heated oven at 380F for 20-25 minutes, turning them half way through.

Making the Curry Mayonnaise

Mix 1/2 to 1 teaspoon of curry powder with the mayonnaise depending on your taste, then add the 1/2 teaspoon of lemon juice and mix well.

Serve on a bed of salad along with the curry mayonnaise.

I hope you enjoy this dish, if so please click the like button or leave me a comment. Also please feel free to share with others using the social media buttons.


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