Oven-baked chicken Scotch eggs

Lower six of the eight eggs into a pot of water; reserve two.

Cover and boil about six minutes on medium to high heat.

Move the eggs to very cold water (ice optional) to stop the cooking; peel and dry with a paper or kitchen towel.

Freeze the chicken chunks about 15 minutes, then pulse in the food processor with the onion, about 15 to 20 pulses, until ground.

In a bowl season the chicken with paprika, cayenne, nutmeg, salt and black pepper to taste and thyme; mix by hand or with a wooden spoon.

Season the all-purpose flour with a little salt and black pepper; divide the chicken into six equal parts.

With wet hands flatten a portion of chicken and wrap it around an egg.

Coat in flour, then the egg wash (two eggs whisked with two tablespoons of water), then the bread crumbs.

Set on a grill tray, or a wire rack over a tray to catch oil.

Brush the outside with oil and bake.