Zinger Scotch Egg

⏱ 65 mins 🍽 ['8'] 🏷 Side dish

These Zinger Scotch Eggs offer a spicy twist on the classic. Hard-boiled eggs are wrapped in sausage meat, then coated in a crunchy mixture of crushed tortilla chips and spices before being baked until golden. They make a satisfying snack or light meal, ideal for picnics or packed lunches. This version is designed to be a healthier, slimming-friendly option.

Zinger Scotch Egg

Ingredients

  • 4 medium eggs, (at room temperature)
  • 8 reduced-fat pork sausages
  • 2 tsp cornflour
  • 1 medium egg, (beaten)
  • 80 g Doritos Chilli Heatwave flavour tortilla chips
  • 2 tsp mild chilli powder
  • 2 tsp garlic granules
  • 2 tsp paprika
  • 2 tsp onion granules
  • low-calorie cooking spray

Method

  1. Fill a medium saucepan halfway with cold water and bring it to a boil. Gently lower the room temperature eggs into the boiling water. Reduce the heat to maintain a simmer and cook the eggs for 8-10 minutes.
  2. Transfer the cooked eggs from the pan with a slotted spoon into a bowl of cold water. Refresh the cold water a few times until the eggs are fully cooled to halt the cooking process.
  3. Once cold, drain the water and peel the eggs carefully, ensuring no shell remains. Let them dry. Heat your oven to 190°C. Lightly grease a baking tray with low-calorie cooking spray.
  4. Put the tortilla chips, chilli powder, garlic granules, paprika and onion granules into a sturdy food bag. Seal it after removing the air, then crush the contents with a rolling pin until you have coarse crumbs. Tip this coating onto a plate.
  5. Remove the sausage meat from its casings and place it in a mixing bowl. Knead it into a ball, then separate it into four equal parts.
  6. Coat the dried hard-boiled eggs with the cornflour. Flatten a portion of sausage meat in your hand and wrap it around an egg, sealing it completely. Do this for all four eggs.
  7. Roll each sausage-wrapped egg in the beaten egg until fully covered. Next, coat them evenly in the prepared Zinger crumb mixture.
  8. Arrange the coated eggs on the prepared tray and spray their tops with low-calorie cooking spray. Bake for 20-25 minutes, turning them over halfway and spraying again. They are done when the sausage is cooked through and the exterior is crisp and golden.
  9. Use a fish slice to remove the eggs from the tray. Slice each one in half with a large serrated knife. Serve them warm or cold with a side salad.

Nutrition (per serving)

Sodium1200 mg

Recipe details

CategorySide dish
AuthorPinch of Nom