Home
Recipes
Quick

Feta and broccoli cannelloni

Broccoli recipes

Feta and broccoli cannelloni

15 to 20 minutes

Peanut and potato salad

Potato recipes

Peanut and potato salad

15 minutes

The MacJardine with potato wedges

The MacJardine with potato wedges

20 minutes

Potato skins stuffed with bacon and rocket

Potato skins stuffed with bacon and rocket

20 minutes

Avocado Cajun scrambled eggs

Avocado recipes

Avocado Cajun scrambled eggs

10 minutes

Tomato tarte tatin

Tomato tarte tatin

20 minutes

Charred baby marrow and chilli salad

Chilli recipes

Charred baby marrow and chilli salad

20 minutes

Campari and summer fruit punch

Cocktail recipes

Campari and summer fruit punch

Salmon and feta Omelette

Brunch recipes

Salmon and feta Omelette

10 minutes

Egg noodle soup

Egg recipes

Egg noodle soup

10 minutes

The basic crepe

The basic crepe

3 - 4 minutes per crêpe

Scotch Eggs

Egg recipes

Scotch Eggs

10 minutes

Load more

Scotch Eggs

By Renuka Lallbahadurs

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

6 pork sausages
6 free range eggs, hard boiled
Flour, for dusting
1 cup canola oil
Breadcrumbs
Microherbs, for garnish
Red onion, for garnish

Method

Remove the meat from the pork sausages and divide into equal portions.

Peel all of the hard-boiled eggs and wrap with sausage meat to a thickness of 1–11/2 cm. Dust in flour, dip in beaten egg and coat in breadcrumbs. Heat the canola oil and fry the eggs until golden brown.

Drain on kitchen paper. Halve and garnish with microherbs and chopped red onion.

"This nutritious dish is really easy to prepare and makes use of ingredients that most of us have at hand." - Renuka Lallbahadur, Durban