Prosciutto-wrapped scotch eggs

Prosciutto-wrapped scotch eggs

Taste of Australia
15 mins
Cooking time
30 mins
Stuart Scott

Amanda Walker, one of the hosts on the F.O.O.D (Food of Orange District) train, made these with a clever technique for baking them rather than deep-frying. I prefer using prosciutto to bacon but, either way, these eggs are perfect for a picnic breakfast or anytime.


Quantity Ingredient
13 free-range eggs
5 slices white bread, crusts removed
200ml milk
500g minced pork
500g minced veal
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon thyme leaves
1/2 teaspoon freshly grated nutmeg
freshly ground black pepper
12 prosciutto slices or very thin bacon rashers
rocket, to serve
tomato chutney, to serve


  1. Preheat the oven to 170°C. Lightly oil 12 holes in a large-sized muffin tin.
  2. Place 12 of the eggs into a saucepan of hot water and bring to the boil. Stir to ensure the egg yolks will centre in the white. Simmer for 5 minutes from the time the water starts to bubble. Drain the eggs and run under cold water until cool. Peel carefully.
  3. Soak the bread in the milk for 1 minute. Drain and squeeze dry. Place the bread and minces into a large bowl and use your hands to combine. Then add the remaining egg, the parsley, thyme and nutmeg and season with salt and pepper. Mix to combine evenly and divide into 12 balls.
  4. Press the mince mixture firmly around each egg, ensuring the entire egg is covered. Then wrap a piece of prosciutto around the middle of each egg and place them into the prepared muffin tin.
  5. Bake for 25 minutes until nicely browned. Allow to cool for a few minutes before draining on paper towel. Serve halved, warm or cold, with rocket and tomato chutney.


  • These Scotch eggs are perfect picnic food and softer styles of red wine are great picnic wines, so try a barbera, sangiovese or pinot noir.
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