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This recipe takes 30 minutes to prepare. This recipe will taste good with chicken.

Suitable for: non vegetarians 

Ingredients 

  • 100g free-range chicken mince (from your butcher), good quality chicken sausagemeat or a blend of chicken thigh or breast meat, pulsed in a food processor
  • Pinch ground nutmeg
  • ¼-1 tsp dijon or English mustard and/or piccalilli (to taste/preference), plus extra to serve
  • Tabasco and/or Worcestershire sauce to taste (optional)
  • 1 tbsp chopped parsley or watercress, plus extra to serve
  • 1/2 tsp chopped thyme leaves (or ¼ tsp dried)
  • 2 tsp sunflower oil
  • 1 medium free-range egg
  • 40g butter beans or cannellini beans (from a tin, drained)
  • 2 tsp mayonnaise or yogurt
  • 1 slice wholemeal bread

Method

  • Mix the chicken, nutmeg, mustard/piccalilli, sauces (if using), parsley/watercress, thyme and some salt and pepper in a small bowl. Heat the oil in a small frying pan over a medium heat, then cook the chicken mixture for 8-12 minutes, stirring once or twice, until lightly golden and cooked through.
  • Meanwhile, bring a small pan of water to the boil, carefully add the egg and fast-simmer for 6-8 minutes (depending how runny you like the yolk). Plunge into cold water, then peel and set aside.
  • Using a stick blender, whizz the beans and mayonnaise/yogurt in a small jug (or mash with a fork for a chunkier consistency). Add the blended beans to the cooked chicken and mix well. Toast the bread, then spread it with the chicken/ bean mixture. Top with the boiled egg and some extra parsley or watercress. Serve with extra mustard or picalilli as you like.

Top Tips

  • Chicken, eggs and beans are all rich sources of protein. A high-protein lunch will keep you or your older loved one full for longer. Usually scotch eggs are made using sausagemeat. Here the chicken mince gives a leaner but just as tasty result. The addition of beans adds some fibre and helps the meat stretch further, too.

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