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The Canine Bakery – Doggy Scotch Eggs

Doggy Scotch Eggs

How to Make -
Doggy Scotch Eggs

150g minced pork

12 small eggs

2 tablespoons of chopped parsley

1 medium egg beaten

Milled flax seed (or fine breadcrumbs) for coating

Hard boil and peel the eggs. Place the minced pork and parsley in a plastic bag and press it together until it forms a smooth blended ball. Remove the mixture from the bag and divide into 12 equal balls. One at a time press each piece flat into the palm of your hand. Put an egg in the centre and wrap the minced meat around it. Roll into a smooth ball and make sure there are no gaps or cracks. Coat in beaten egg. Roll in milled flax seed or fine breadcrumbs. Place on a greased baking tray and cook at 180 degrees C (356 F) for 30 mins, or until the meat is cooked. Remove from the oven and leave to cool before serving.

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