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And now…a recipe! Scotch eggs with creamy avocado aioli.

July 19, 2012

So that funny business yesterday about cooking with intuition? I’m doing a pirouette, twirling my contradictory baton and taking it all back.

But really, this breakfast feast from this morning simply had to be shared. And fear not! In true vague style, with derailed-details and a healthy dose of guestimation, I bring you something completely achievable, with novelty value to boot.

Tis Scotch eggs! Perfect for surprising bleary-eyed boyfriends who’ve worked like sheep dogs the night before, rounding up drunken patrons. Ones who can only be lured out of bed with the promise of beef-encrusted eggs.

It’s the best kind of present! One packing a hefty whack of protein, fat-soluble vitamins, cholesterol (we love cholesterol, remember?), carotenoids and essential fatty acids. His daily multi-vitamin wrapped in a herb-infused blanket of grass-fed beef mince. With creamy avocado and egg-yolk aioli and sweet-beetroot salad, this monster of a meal held us over all day, scurrying home at 4 o’clock to scarf down a coconut and contemplate dinner.

Spicy Scotch Eggs



Grass-fed/finished beef mince OR sausage mince, whatever animal tickles your pickle – probably around 75g per egg. But I could be making that up. Eyeball it!

2 egg whites (I use the yolks later on in the aioli)

Herbs, spices, finely minced red onion & garlic, salt & pepper – I used Ovvio Organics Mexican Blend + fresh parsley

Eggs, medium-boiled (2 per person; to cook, place in pan of cold water and bring to the boil timing for 4-5 minutes, depending on yolk-gooeyness preference)


  1. Peel yo eggs
  2. Mix mince, egg whites & herby stuff together in a bowl and proceed to smush it around each hardboiled egg; thick enough to hold together, but not too beefy. Unless you want to reenact The Blob.
  3. Set each ball on baking paper on a tray and cook at around 180 degrees. Until they look ready. 30 minutes? Gosh, don’t expect me to know these things!

Creamy Avocado Aioli



2 egg yolks

1/2 avocado

A few tablespoons of Olive Oil

Half a lemon, squeezed

Chopped flat-leaf parsley

1 teaspoon tahini

Salt & Pepper to taste


  1. In a blender or food processor, start whipping the egg yolks, drizzling in olive oil and lemon until it forms an emulsion.
  2. Add avocado and allow to blend evenly.
  3. Throw in the rest of the ingredients and whip into a dreamy, aerated state. Fantastic optional inclusions/substitutions could involve Seeded Mustard, garlic, lime zest, basil….get silly!

I served with a typical Catie-special salad; a bunch o’ grated shit. Cos lettuce, beetroot, zucchini, herbs and lemon & olive oil. The sweetness of the beetroot really complemented the warm, salty, egg-based offering.

Breakfast of Kings! (Or peaceful, democratic rulers).

5 Comments leave one →
  1. July 19, 2012 7:22 pm

    Looks a lot healthier than the breaded and fried version!

  2. July 19, 2012 11:36 pm

    Yum!!! I love your recipes Catie! This looks so amazingly good! I’m gonna make it and report back :)

  3. July 21, 2012 4:58 pm

    Tom and Max were salivating as I read this out. I am so glad I have the recipe now for the aioli. Could I leave out the avocado for an ordinary aioli? I too will report back on the success of this breakfast.

    • Catie permalink*
      July 21, 2012 5:12 pm

      Thanks Marianne!

      The easiest way to make aioli is:

      2-3 egg yolks
      run them in the food processor or blender, adding a tiny drizzle of olive or macadamia oil (for a lighter flavour) until you’ve used 1/2 – 1 cup. I then usually add salt, pepper, crushed garlic, basil & lemon.

      The one I posted is more a…random sauce! Typical.

      Good luck with the baking!

  4. July 22, 2012 7:26 am

    Brilliant – am looking around for scotch egg recipes for picnic food and I loved that these are baked!

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