Light Scotch Eggs

Scotch Eggs can often be an unhealthy eating option, filled with fatty sausage and cholesterol. This recipe gives a lighter version of this classic dish.

Light Scotch Eggs

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 6

    free-range eggs, hard-boiled

  • ½

    cup whole wheat bread crumbs

  • 2

    skinned fillets haddock or pollock

  • 1

    raw egg

  • 1

    tablespoon potato flour or corn flour

  • 1

    teaspoon horseradish sauce (optional)

  • 1

    large fillet smoked haddock

  • Milk and bay leaf, for poaching

  • Oil, for pan-frying


1. Set aside the hard-boiled eggs and bread crumbs. Gently poach the smoked haddock in the milk, using the bay leaf for flavor. 2. Flake the fish, discarding any bones. 3. Blend all the remaining ingredients into a stiff paste and add the smoked haddock flakes. 4. Shape into six equal patties and cover each hard-boiled egg evenly. Now roll the rounds in bread crumbs. 5. Do not deep fry, but fry in small amount of oil until the outside golden. Drain well on kitchen paper. Dab with paper towel until all excess oil is removed.


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