Baked bean scotch egg

Prep time: 20 | Serves: 5
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I know what you’re thinking – Poppy’s finally snapped. BUT HANG ON. This is the breakfast of champions, or perfect for your next picnic in the park this summer.

Don’t waste £5 on a scotch egg with a rock solid yolk from the farm shop, make these delicious bean and sausage scotch eggs in less than an hour. Plus this recipe means you’ll have a runny yolk which just adds to the glorious richness, so maybe splash out on some fancy eggs so they’re bright orange.

If you’re looking for other picnic basket fillers, then have a look at my pumpkin and feta NO sausage rollsCrisp dips and Ultimate herby chicken club sandwich to really impress  your mates who just picked up a soggy Tesco meal deal.

Ingredients

metric imperial
  • 1 x 14oz tin baked beans in tomato sauce
  • 1 x 400g tin baked beans in tomato sauce
  • 4 good quality sausages, casings removed
  • 4 good quality sausages, casings removed
  • 7 large eggs
  • 7 large eggs
  • 5oz all purpose flour
  • 150g plain flour
  • 10.5oz breadcrumbs
  • 300g breadcrumbs
  • 1/2 white onion, finely diced
  • 1/2 white onion, finely diced
  • 2 sprigs thyme
  • 2 sprigs thyme
  • Vegetable oil to deep fry
  • Vegetable oil to deep fry
  • Salt and pepper
  • Salt and pepper

Method

  1. Bring a pan of water to a rolling boil and gently lower in 5 of your eggs. Boil for 7 minutes and then plunge into a bowl of iced water to cool quickly, so that they don’t overcook.
  2. Peel your eggs and set them aside for later. Drain your beans in a sieve over a bowl and reserve the tomato sauce, then smush up the beans with a spatula.
  3. Add in the sausage meat and mix together until combined, seasoning well with salt and pepper. Flatten out a large ball of your meat mix and wrap around your peeled eggs.
  4. Next, get your pané ready. Whisk your remaining eggs in a bowl, and tip your flour and breadcrumbs into 2 more large dishes. Season the flour well.
  5. Gently roll your scotch eggs in flour, egg and breadcrumbs, then pop back into the egg and breadcrumbs to make sure it’s well sealed in. Set in the fridge for 10 minutes. While you wait, get a deep fat fryer or pan of oil up to 170ºc/340ºf and make your sauce.
  6. In a small frying pan, add a drizzle of oil over a medium heat and fry off your diced onion until translucent and lightly browned. Strip the leaves from the thyme sprigs and throw it in, then mix in the reserved tomato sauce from the baked beans. Cook off for a few minutes and reduce slightly, then season well with salt and pepper.
  7. Deep fry your eggs for around 8 minutes, turning occasionally, until golden brown and cooked all the way through. Drain on kitchen paper and sprinkle with flaky salt, then cut in half and serve with your sauce.