This traditional pub snack has been upgraded with added bacon and sweet maple syrup for extra indulgence. The Scotch eggs can be served hot or cold and make a delicious lunch served with a light green salad.
- Cook 4 eggs in a pan of boiling water for 6 mins. Drain and transfer to a bowl of iced water until cold. Peel; set aside.
- Finely chop the bacon until it looks like mince, then put in a bowl with the sausage meat, syrup, herbs and mustard. Season, mix well and divide into 4. Flatten each in clingfilm until large enough to encase the egg.
- Beat the remaining eggs in a shallow bowl. Put the flour and breadcrumbs in separate bowls. Roll a boiled egg in the flour, then use the clingfilm to help wrap the meat around it, covering it completely. Dip the meat-covered egg in the flour, beaten egg and breadcrumbs to coat. Dip it in the egg again and cover in breadcrumbs for a second time. Repeat with the other eggs.
- Heat the oil (see tip) in a heavy pan until a breadcrumb sizzles when added. Deep-fry the eggs for 6-7 mins, turning to colour evenly. Remove with a slotted spoon; drain on kitchen paper.
- Put the dressing ingredients in a bowl. Season; stir well to combine. Pour over the salad, then serve with the eggs and the piccalilli on the side.
If you have a kitchen thermometer, heat the oil until it reaches 180°C before deep-frying. Use a large, deep lidded pan and don't fill more than one-third full of oil. Never leave the pan unattended.
If you don't want to fry your Scotch eggs, use golden breadcrumbs and bake them in the oven at gas 6, 200°C, fan 180°C for 25 mins. The yolks will be more firmly set, but still delicious.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.