4 medium eggs
Low-calorie cooking spray
Baby gherkins and fat-free natural fromage frais mixed with curry powder to taste, to serve
For the sausage mixture:
10 frozen Slimming World Syn-free Pork Sausages, defrosted, skins removed and roughly chopped
4 slices wholemeal bread (from a small 400g loaf), whizzed into crumbs in a food processor
1 tbsp medium curry powder
1 tsp each of grated fresh root ginger and garlic
1 red chilli, finely chopped
2 tbsp each of finely chopped fresh coriander and mint
For the coating:
2 medium eggs, lightly beaten
4 slices wholemeal bread (from a small 400g loaf), whizzed into crumbs in a food processor
1 Preheat your oven to 200°C/fan 180°C/gas 6. Put the eggs in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 5-6 minutes. Drain, cool in a bowl of cold water, then peel.
2 For the sausage mixture, put all the ingredients in a food processor. Whizz until well combined, then divide the mixture into 4 equal balls.Flatten out one of the balls into a 1-2cm thick circle. Place a peeled egg in the middle, then wrap the meat around it to enclose it completely. Repeat with the other 3 eggs.
3 For the coating, put the beaten egg in a wide, shallow bowl and the breadcrumbs on a wide plate. Dip each ball into the egg, then roll in the breadcrumbs to coat evenly.
4 Line a baking tray with baking paper. Spray the Scotch eggs with low-calorie cooking spray and transfer to the tray. Bake for 20-25 minutes, or until golden. Leave to cool completely. Serve 1 per person with the gherkins and spiced fromage frais.