Ingredients
- 6 medium eggs, at room temperature
- 400 g of chicken mince or turkey breast mince
- 30 g of red pepper, finely diced
- 30 g of yellow pepper, finely diced
- 30 red onion, finely diced
- 15 g of fresh coriander, finely chopped
- 50 g of plain flour
- 150 g of panko breadcrumbs
- 350 ml of vegetable oil
- 1 large avocado
- 1 lime, juiced, plus a little zest, to taste
- 1 dijon mustard
- 2 tsp of olive oil
- 25 g of guacamole mix
- 40 g of fajita seasoning mix
Method
Step 1
Cook 4 eggs in a large pan of boiling water for 5½ mins for soft-boiled or 8 mins for hard-boiled. Plunge into a bowl filled with ice water, leave to cool for 5 mins, then peel and pat dry.Step 2
Meanwhile, put the mince, peppers, onion and coriander into a large bowl; mix well. Add the fajita seasoning; mix again. Roll into 4 evenly sized meatballs (weigh first for accuracy) and chill for 15-30 mins to firm up a little.Step 3
Crack the remaining eggs into a bowl and whisk well with 2tbsp water. Arrange the flour and breadcrumbs on 2 separate plates.Step 4
Flatten the meatballs, then wrap evenly around the boiled eggs. One at a time, dip the wrapped eggs in the flour, shake off the excess, then dip in the beaten egg and finally in the breadcrumbs, turning until fully coated. Chill for 30 mins.Step 5
To make the guacamole, combine the avocado, lime juice and zest, ¼ tsp dijon mustard, 2 tsp olive oil and guacamole mix in a food processor and whizz until smooth (or mash by hand).Step 6
Preheat the oven to 200°C/180°C fan/gas 6. Fill a deep, heavy-based pan with the oil and heat to 180°C. (If you don’t have a thermometer, drop a small piece of bread into the oil; if it sizzles and rises to the surface, the oil is hot enough.) Carefully lower in the eggs with a slotted spoon and fry for 2 mins until golden, then place on a baking tray and bake for 6 mins.Step 7
Remove from the oven and rest for 5 mins, then cut in half and season before serving with the guacamole. The scotch eggs will keep in the fridge for up to 2 days.