Oven-baked Scotch Egg & Vegetable Salad Recipe

A picnic classic. Why compromise a food you enjoy just because you don’t want to be eating deep-fat-fried food? I’m adamant that there is a healthier alternative for every meal, and I will endeavour to find them all…

I made this as a weekday main meal and bulked it out with this vegetable salad, because a salad doesn’t just have to be a sad pile of leaves. This is a recipe that you can also pop in the fridge for another day, so why not make a few?!

Ingredients (Serves 2)


  • 2 Eggs
  • 1 Egg White
  • 6 Sausages, de-skinned (I use Heck Paprika Chicken!)
  • 1 Handful of Fresh Parsley, finely chopped
  • 1 tsp Dried Mixed Herbs
  • Breadcrumbs (I made my own by blitzing a slice of wholemeal bread and a sprinkle of Parmesan!)
  • 1 tbsp Plain Flour


  • Mixed Babyleaf Lettuce
  • 1 Handful of Sugarsnap Peas
  • 1 Red Pepper, chunked
  • 1 Handful of Baby Plum Tomatoes
  • 2 Spring Onions, finely sliced lengthways
  • 60g Sweetcorn (I use Green Giant!)
  • 0.5 Fresh Red Chilli, deseeded and finely sliced


  • 4 tbsp Reduced-fat Mayonnaise
  • 0.5 tsp Sundried Tomato and Garlic Paste



Soft-boiled Egg Method:

  • Bring a pan of water to the boil (enough water to cover the eggs!).
  • Reduce the heat to low to gently place the eggs in the water. Then, turn the heat back up to a boil.
  • Set a timer and cook the eggs for 6.5 mins (for jammy yolks!).
  • Once the eggs have cooked, immediately place them in an ice water bath (to stop them from cooking!).
  • Once cooked, gently remove shells.

Scotch-egg Method:

  • Mix together sausage-meat, parsley, mixed herbs and egg white. Season.
  • Divide mixture into 2 equal portions, then use your hands to pat each portion into a flat disc.
  • Place an egg on top of each disc, then press the mixture around the eggs to cover them completely.
  • Roll the eggs lightly in flour and then roll in breadcrumbs to coat the surface.
  • Chill for 10 mins or longer in fridge.
  • Preheat oven to 170 degrees celsius (fan oven).
  • Put the eggs on a baking sheet and bake for 25-30 mins, or until golden.

Salad Method:

  • Chop peppers and put on baking tray with tomatoes. Spray with frying and sprinkle with garlic granules and season. Roast in oven until soft and blistered.
  • Stir-fry sugarsnap peas in small frying pan.
  • Assemble cold and hot salad elements.

Mayonnaise Method:

  • Mix 40g mayonnaise with 1 tsp of sundried tomato paste. Mix well.
  • Assemble all of the elements to serve!


I would love to hear what you think of the recipe or if you give the recipe a go!


“Eating good food is my favourite thing in the whole world. Nothing is more blissful.” – Justine Larbalestier



2 thoughts on “Oven-baked Scotch Egg & Vegetable Salad Recipe

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