Scotch Eggs Recipe
Summary
Ingredients
| 2 large baking potatoes, peeled and cut into 1-inch cubes | ||
| 1/4 cup nonfat cream cheese | ||
| Chives | 2 Teaspoon, minced | |
| Green onions | 2 Tablespoon, minced | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 3 hard-cooked eggs | ||
| 1 egg white, lightly beaten | ||
| 1/2 cup reduced-fat round buttery cracker crumbs | ||
| Vegetable cooking spray | ||
| Asparagus spears | 12 | |
| 1/2 cup nonfat sour cream | ||
| 1/4 cup reduced-calorie mayonnaise | ||
| Prepared horseradish | 2 Tablespoon | |
| Skim milk | 3 Tablespoon | |
| 8 romaine lettuce leaves | ||
Directions
Cook potato in boiling water to cover 15 minutes or until tender; drain.
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.
Drain.
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.
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.
Drain.
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.
Chef
