You’re going on a picnic, and you’ve got the sandwiches packed, and loads of lovely salad and fruit and cold chicken legs, but there’s one synful treat you feel you’re missing out on – the Scotch egg. That perennial picnic favourite is usually off-limits for someone trying to lose weight, but you can enjoy this treat entirely syn-free and with no tweaks at all! It’s easy-peasy to do and I guarantee even the meat-eaters will be drooling!
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEA = Healthy Extra A (a daily allowance of dairy produce)
HEB = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used
- Eggs (P)
- Linda McCartney Rosemary and Red Onion Sausages (F)
- Fry Light (F)
- You will need three Linda McCartney Rosemary and Red Onion sausages for every two eggs.
- Defrost the sausages.
- Hard boil your eggs by lowering them into boiling water, and boiling them for 10-15 minutes. Once they are boiled, run them under cold water and peel them.
- Mash up the sausages (just squish the with your fingers), and coat the eggs with them, forming them round to cover the whole egg, and sealing them.
- Spray a baking tray with a little Frylight, and place the Scotch eggs carefully on them. Spray the Scotch eggs with a little FryLight for good measure.
- Pop them in the oven at 200C for 20 minutes.
- Eat hot or cold.
Using the Linda McCartney Red Onion and Rosemary sausages makes these syn-free and suitable for vegetarians. You can use regular sausages for a meaty version, but you’ll need to syn them appropriately, and you may need some breadcrumbs or Smash to coat them, which isn’t required with the vegetarian version.
I found these very tasty indeed, and will certainly make them again.
If you try this recipe, please leave a comment below to let me know what you thought of it!