Where would any cook be without eggs? They give colour to our pasta and creamy thickness to our sauces, and that’s before one even begins to take into account the nutritional benefits of such a healthy, filling, protein-packed ingredient. Possibly the most versatile ingredient!
Classes resume 7 November
A recipe for the kids to try that showcases eggs perfectly!
Cheesy potato Scotch eggs
Ingredients
4 eggs
500g leftover mashed potato
185g grated hard cheese
Freshly ground black pepper
150g packet couscous
Equipment
Small saucepan, large bowl, kettle, large plate, baking tray.
Method
- Hard boil eggs, then once cooled, remove all shell.
- Whilst eggs are cooling, cook the couscous according to the packet instructions.
- Coat cooled eggs in 0.5 to 1cm of potato and cheese mix which has been seasoned with black pepper.
- Roll in cooked couscous.
- Shape into a ball, make sure all eggs are even.
- Bake in the oven for 5-7mins or until crisp.
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