Published: by Absolutely Recipes, in the Meat recipes category.

Scotch Egg Parmigiana Recipe.

Ingredients:

For the Scotch Eggs:

6 hard-boiled eggs, peeled
500g sausage meat (pork or beef)
1 teaspoon dried mixed herbs (such as oregano, thyme, and basil)
Salt and pepper to taste
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for coating
Vegetable oil, for frying

For the Tomato Sauce:

2 tablespoons olive oil
2 cloves garlic, minced
1 can (400g) crushed tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves, torn, for garnish

For the Topping:

200g mozzarella cheese, shredded
50g Parmesan cheese, grated

Recipe Instructions:

Prepare the Scotch Eggs:

In a bowl, mix the sausage meat with dried herbs, salt, and pepper until well combined.
Divide the sausage meat into 6 portions.
Flatten each portion into a disc and wrap it around a hard-boiled egg, ensuring the egg is completely covered.
Dredge each Scotch egg in flour, dip into beaten eggs, and coat with breadcrumbs.
Heat vegetable oil in a deep fryer or heavy-bottomed pan to 180°C (350°F).
Fry
the Scotch eggs in batches for about 6-8 minutes until golden brown and cooked through.

Remove the Scotch eggs from the oil and drain on paper towels to remove excess oil. Set aside.

Prepare the Tomato Sauce:

In a saucepan, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Pour in crushed tomatoes and dried oregano. Season with salt and pepper to taste.
Simmer the sauce for about 15-20 minutes until it thickens slightly.
Remove from heat and set aside.

Assemble the Scotch Egg Parmigiana:

Preheat the oven to 180°C (350°F).
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Arrange the cooked Scotch eggs in the baking dish.
Spoon more tomato sauce over each Scotch egg.
Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top.

Bake the Scotch Egg Parmigiana:

Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.

Serve:

Remove from the oven and let it cool slightly.
Garnish with torn fresh basil leaves before serving.

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