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Scotch Eggs Recipe
|Baking potatoes||2 Large, peeled and cut into 1-inch cubes|
|Nonfat cream cheese||1⁄4 Cup (4 tbs)|
|Minced chives||2 Teaspoon|
|Green onions||2 Tablespoon, minced|
|Hard cooked eggs||3|
|Egg white||1 , beaten|
|Reduced fat round buttery cracker crumbs||1⁄2 Cup (8 tbs)|
|Low fat round buttery cracker crumbs||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
|Nonfat sour cream||1⁄2 Cup (8 tbs)|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Prepared horseradish||2 Tablespoon|
|Skim milk||3 Tablespoon|
|Romaine lettuce leaves||8|
Serving size: Complete recipe
Calories 2067 Calories from Fat 428
% Daily Value*
Total Fat 46 g71.4%
Saturated Fat 11.6 g57.9%
Trans Fat 0 g
Cholesterol 740.3 mg
Sodium 3689.9 mg153.7%
Total Carbohydrates 339 g113.1%
Dietary Fiber 13.6 g54.5%
Sugars 36.4 g
Protein 69 g138%
Vitamin A 200.1% Vitamin C 147.6%
Calcium 60.2% Iron 67.2%
*Based on a 2000 Calorie diet
Transfer to a bowl; beat potato at medium speed of an electric mixer until smooth.
Add cream cheese and next 4 ingredients; beat well.
Cut hard-cooked eggs into quarters.
Shape 1/4 cup potato mixture around each egg quarter to form an egg shape.
Brush each with egg white; roll in cracker crumbs.
Place on a baking sheet coated with cooking spray.
Bake at 400° for 5 minutes or until browned.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus in a steamer basket over boiling water.
Cover; steam 7 minutes or until crisp-tender.
Combine sour cream and next 3 ingredients; stir.
To serve, arrange 3 asparagus spears and 3 baked egg quarters on each of 4 lettuce-lined serving plates.
Top each serving with 3 tablespoons sour cream mixture.
Garnish with chopped fresh chives, if desired.