Scotch eggs with beef mince and bacon
Egg and beef mince provide complete protein, choline, and iron, making each portion very filling. Bacon adds fat and a crisp crust without breading.
Lower egg (150 g) into boiling water and cook for 5 minutes, then cool quickly and peel. The white should set while the yolk stays soft; for a fully firm center, cook the eggs for 7-8 minutes.
Mix beef mince (360 g) with table salt (2 g) and black pepper (1 g), then divide it into 3 equal portions. Flatten each portion on plastic wrap into a thin patty.
Place a peeled egg in the center of the mince and wrap it carefully with no gaps. Wrap each piece with bacon (120 g), then place the eggs in small molds or on a baking tray seam-side down.
Bake at 200°C for about 40 minutes, until the bacon is well browned and the mince layer is fully cooked. If using a thermometer, aim for at least 70°C in the meat layer.
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