3 eggs
4 low fat sausages
40 grams panko breadcrumbs
Low calorie cooking spray


Preheat your oven to 190 degrees.
Bring a pan of water to the boil, gently lower in 2 of the eggs, and bring back to the boil.
Simmer the eggs for 10 minutes, then remove from the pain, drain, and run under cold water until they’re cool to the touch. Peel, and set to one side.
Meanwhile, take your sausages and remove the meat from the skin. Place into a bowl, and mix with a folk so it creates a large ball.
Divide the sausage meat into two equal balls, and squash flat with the palm of your hand. Mould each ball of sausage meat around each egg, getting the thickness as even as possible.
Crack your remaining egg into a dish and beat. Roll each sausage-wrapped egg in the beaten egg mixture.
Spread your breadcrumbs over a plate. Gently roll the scotch eggs in the breadcrumbs, so they’re evenly coated.
Place your scotch eggs on a baking tray, and spritz with low calorie cooking spray.
Bake in the oven for 25 minutes, turning once, or until they’re crispy and golden brown.
Serve and enjoy!