The Scotch egg is a picnic staple: great served with salad on the side or as a snack when you’re out and about.
British Lion Eggs and world champion diver and dad Tom Daley have come up with this delicious and nutritious fish-based variation on the traditional Scotch egg – for eggrecipes.co.uk
It’s a taste explosion for your baby – and we reckon you’ll enjoy them, too.
- British Lion egg 1
- un-dyed, smoked haddock 60g, cut into small pieces
- fresh dill half a teaspoon, finely chopped
- Plain flour 1 tbsp, seasoned with salt and pepper
- fresh breadcrumbs 2 tbsp
- vegetable oil 1 tbsp
- Salt and pepper
In October 2018, The Food Standards Agency (FSA) confirmed that eggs safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women – as long as they are British Lion-stamped.
- Kcals 462
- Fat 20.2g
- Saturates 3.4g
- Carbs 48.1g
- Protein 25.4g
- Salt 2.2g