Avocado scotch egg


  • 8 x frozen (defrosted) avocado halves – can also use fresh
  • 4 x boiled eggs
  • 100g plain flour
  • 4 x beaten eggs
  • 1 x ciabatta loaf turned into breadcrumbs


  1. Place a boiled egg into the centre of 1 half of an avocado and then place the other half of avocado on top. Do this until you have 4 whole avocados.
  2. Carefully place the avocado into the flour and roll until fully coated, then into the beaten egg and lastly into the breadcrumbs. Repeat this for the remaining eggs.
  3. Heat 2 inches of vegetable oil in a heavy bottom pan over a medium heat using a thermometer to monitor the temperature of the oil, being careful not to take the temperature above 170c. Shallow fry the eggs for around a minute until the breadcrumbs are golden in colour. (preferably use a deep fat fryer for this)
  4. Finish the avocado scotch egg in a preheated 190c oven for 5 minutes and serve immediately.


    Preparation time: 

    Serves: 4

    Nutrition: n/a


    Add a fresh side salas and some sweet potato fries to make this a delicious lunch