Scotch eggs with green pea puree and mint
6 servings
60 minutes
Scotch eggs with minty pea puree are a gourmet dish combining a crispy shell, tender meat filling, and soft boiled yolk. Originating from Scotland, these eggs are traditionally served in pubs and at picnics due to their convenience and rich flavor. Here they are complemented by fresh green peas and aromatic mint, creating a harmonious blend of textures and tastes: the creamy-sweet puree highlights the spiciness of the meat and the crunchy crust. The dish is perfect for both family dinners and festive tables, impressing guests with its elegance and rich flavor nuances.
1
Place 6 eggs in cold water, bring to a boil, and boil for 3 minutes after boiling.
- Chicken egg: 8 pieces
2
Mix the minced meat, dill, salt, and pepper.
- Ground beef: 750 g
- Dill: 35 g
- Salt: to taste
- Ground black pepper: to taste
3
Lightly beat the remaining eggs with a fork. Peel the boiled eggs, roll them in flour, and wrap them in minced meat. Dip in raw eggs, then in breadcrumbs, again in eggs, and once more in breadcrumbs.
- Chicken egg: 8 pieces
- Wheat flour: 200 g
- Breadcrumbs: 200 g
4
Fry in hot oil until golden brown. Place on paper towels to remove excess fat, then put in an oven preheated to 190 degrees for 15 minutes.
- Vegetable oil: 1 l
5
Chop green onions and mint coarsely. Melt 30 g of butter in a pan, add the onions, sauté for 3-4 minutes, then add the mint, fry for 2 minutes, add the peas, stir, cover, and simmer for 5-10 minutes.
- Green onions: 50 g
- Mint: 50 g
- Butter: 80 g
- Frozen green peas: 300 g
6
Blend the peas with greens, adding salt and pepper. Serve as a side dish to eggs.
- Salt: to taste
- Ground black pepper: to taste