These, I find, are a great addition to any meal. I love them as part of a simple lunch bowl with veggies, brown rice or even with homemade baked beans and avocado for brunch. They are also really simple to make and just need five kitchen cupboard ingredients.
This recipe makes 2 scotch eggs.
2 medium free-range eggs
1 medium sweet potato (peeled and cut into chunks)
1 small tin of sweetcorn (approximately 150g)
1/2 large tin of chickpeas (drained and rinsed)
1 tbsp gram flour
1tsp mixed herbs
Pre-heat the oven to 180 degrees.
Place the chucks of sweet potato on a baking tray with a drizzle of olive oil, then put the tray in the oven for 25-30 minutes, until the sweet potatoes are soft. At this point, take them out and leave them to cool.
While the potatoes are roasting, boil the eggs. Bring the water in a pan up to a boil, and then lower it to a rapid simmer. Add the eggs to the pan, and then begin timing. Five minutes is perfect for a runny yolk or cook as long as eight minutes for a hard boil.
Once the potatoes are cool, place them in a food processor or large bowl (if using a hand blender) along with all the remaining ingredients and pulse until you have a smooth paste. Add more flour if the mixture is too sticky to handle.
Peel and remove the shells off the boiled eggs.
Scoop balls of the mixture out of the food processor or bowl, flatten into an oval shape and then gently press it around the egg. If some of the egg is still exposed, get a bit more of the mixture and press in to the gaps, until no white is on show.
Place the covered eggs on a lined baking tray and bake in the oven for approximately 20 minutes, until the outer shell turns a golden colour.
Remove them from the oven; then enjoy!
You will more than likely find that you have leftover sweet potato mixture. I like to make patties or falafels with this, placing them on the same tray in the oven. These are perfect for quick lunches and on-the-go meals later in the week with some other veggies. You can also freeze any extras too.