2 shallot, finely chopped
300g chestnut mushrooms, finely chopped
1 sprig of thyme
Salt and black pepper
50g cream cheese
1 tsp fresh parsley, chopped
For the coating:
Mustard and/or relish
- Place the eggs into a pan of cold water over a high heat. Bring to the boil, then simmer the eggs for five minutes. Remove from the pan and drop the eggs into a bowl of iced water to cool completely. Carefully peel off their shells.
- Melt the butter in a pan over a medium-high heat and cook the shallots for 4-5 minutes until soft. Add the mushrooms and thyme. Season well and cook for 5-6 minutes until most of the moisture has evaporated. Remove from the heat and transfer to a bowl to cool.
- When the mixture has cooled, stir in the cream cheese and parsley.
- On a piece of cling film, pat out enough of the mushroom filling to wrap around an egg. Put an egg in the middle and use the cling film to fold the filling around the egg so it is completely covered.
- Remove the cling film and mould the filling into an even thickness with your hands. Repeat with the other eggs and place in the fridge for 30 minutes.
- For the coating, whisk the eggs in a bowl. Place the flour in one shallow bowl with some salt and pepper. Place the breadcrumbs in another shallow bowl.
- Dust the eggs in the flour and shake off the excess, then dip into the eggs and finally into the breadcrumbs, pressing them on to coat. Return to the fridge for another 30 minutes.
- Heat a deep-fat fryer to 180˚C and cook the eggs in batches for 4-5 minutes or until golden brown. Carefully remove using a slotted spoon, drain on kitchen paper and allow to cool.
- Pack mustard and/or relish to serve with the Scotch eggs.
Per serving: 410kcals, 31.5g fat (8.3g saturated), 21.7g carbs, 2.4g sugars, 12.9g protein, 1.7g fibre, 0.279g sodium