Now that the clocks have turned back, we’re well on our way to winter which means one thing – bonfire night. One of my favourite things about bonfire night is our family tradition of having Scotch Eggs and other tasty winter treats around the bonfire.

When it comes to Scotch Eggs, I prefer mine made at home, using (of course) fresh Nith Valley eggs laid by our happy hens here at Gatelawbridge. There’s nothing quite like cutting into a sizzling Scotch Egg and releasing the soft runny yolk within, served with a bit of brown sauce on the side.

Try your Scotch Eggs home baked instead of deep fried this bonfire night.

The great thing about our Nith Valley eggs is that they play a starring role in some great recipes. Some recipes are best kept simple, and Scotch Eggs are no exception.

The only thing I’d maybe consider tweaking now and again would be the method of cooking my Scotch Eggs. Have you tried them oven baked instead of deep-fried? It’s so easy, and safer if you’re making Scotch Eggs with youngsters around this bonfire night. There’s also a surprise ingredient in the form of breakfast cereal for a healthier coating.



Nith Valley Free Range Eggs – you’ll need one for each person and two beaten eggs.

Good quality sausage meat (low fat for extra healthy option)

Breadcrumbs or – wait for it – cornflakes!


Spray Oil


Place your desired number of Nith Valley eggs in cold water and bring to the boil. Boil for four minutes, remove from pan and place in cold water. Remove shells carefully and set to one side.

Take some good quality low fat sausage meat, or remove low fat sausages from their skins. At this stage you can get creative by adding maybe a few chilli flakes or some herbs – and form the meat gently around the egg, making sure there are no gaps.

If you’re making fresh breadcrumbs from scratch see our how-to below*, or if you’re using cornflakes, put them in a freezer bag and bash them will a rolling pin, leaving a mixture of bigger and smaller bits.

Roll the meat-covered eggs in flour, and then dip in beaten egg. Cover the eggs in your breadcrumbs or crushed corn flakes. Spray lightly with FryLight or any spray oil.

Place on greaseproof paper on a baking tray in the centre of the oven at 200°C for around 35 minutes and enjoy with either my own personal favourite – brown sauce – or with the mayonnaise recipe from last month’s blog post.

* Saving up leftover bread in the freezer means making your own breadcrumbs is a doddle. Just take your leftover bread, break up into 1-inch chunks and spread evenly on a baking tray. Place in 120°C oven until light golden brown. Leave to cool slightly, and bash into crumbs.

However you like your Scotch Eggs, have a fun and safe bonfire night from us all here at Nith Valley Eggs!