Scotch egg potato muffins

Scotch egg potato muffins

The Potato Cookbook

Part muffin, part Scotch egg, these are popular lunchbox fare for school or work. They’re also a great grab-and-go snack on your way out the door.


Quantity Ingredient
2 small-medium floury potatoes, peeled and chopped into 2 cm cubes, abot 280 grams
1/2 teaspoon salt, for the cooking water
150 grams rindless bacon rashers, chopped into 1.5 cm pieces
225 grams plain flour
2 teaspoons baking powder
250ml buttermilk, at room temperature
2 large eggs, at room temperature
125 grams grated cheddar cheese
2 tablespoons fresh chives, finely sliced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons grated parmesan cheese
6 small eggs, soft boiled and shelled


  1. Preheat the oven to 180°C. Line a baking tray with baking paper. Line each hole of a 6-hole Texas muffin pan with baking paper or large paper cases.
  2. Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 12 minutes, testing with the point of a sharp knife. Drain the potatoes and return to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Put the potato through a ricer or mash well until very smooth. Set aside to cool to room temperature.
  3. Meanwhile, place the bacon on the baking tray and bake until sizzling and golden, about 10–12 minutes. Set aside to cool.
  4. In a medium mixing bowl, combine the flour and baking powder.
  5. Measure 230 g of mashed potato into a large mixing bowl. Add 60 ml of buttermilk and stir until smooth. Add the remaining buttermilk to the potato and stir until creamy. Add the eggs, one at a time, and stir until completely incorporated. Stir in the bacon, cheddar, chives, the sea salt and pepper. Add the flour mixture and stir until just combined.
  6. Put 1 heaped tablespoon of the batter into each muffin cup. Sit a boiled egg, fat end down, on top of the batter. Carefully spoon the remaining batter around and on top of each egg, ensuring the egg is completely covered with batter. Sprinkle each muffin with 1 teaspoon of grated parmesan.
  7. Bake in the oven until the cheese on each muffin is golden, about 25 minutes. The top of the muffin should bounce back when gently pressed. Put the muffin pan on a wire rack for 5 minutes, then transfer each muffin to the wire rack to cool.
  8. Store the muffins in the refrigerator in an airtight container for up to 3 days.
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