Scotch Eggs

Scotch eggs - the ultimate snack.

I simply love a good scotch egg. A fresh boiled egg wrapped in a golden breadcrumb and sausage wrapping. It’s the ultimate snack or meal for anytime of the day.

Makes 8

8 organic farm eggs (to be boiled)
2 eggs (for the dipping)
8 sausages (remove the skin)
200 grams white breadcrumbs
lemon zest of half a lemon
1 tablespoon mustard
parsley (finely chopped)
50 grams flour
Frying oil (I use frial or canola)
salt & pepper

Boil you eggs in boiling water for 8 minutes. Cool under cold water, peel the eggs and place aside.
Prepare the sausage meat by squeezing the sausages – take a sharp knife and slice them open. Put in a large bowl. Add the lemon zest, salt, pepper, chopped parsley and mix well. Shape 8 balls of the sausage mixture and flatten on parchment paper. Place the egg in the middle of the flattened sausage meat mixture and wrap the egg slowly until it is evenly covered (don’t cover your egg too thick or it won’t cook through properly). Repeat with the other eggs.
Now you can prepare the 3 ingredients to assemble your eggs. Beat the 2 eggs, prepare the flour on a plate and the breadcrumbs in another plate. First roll the egg in the flour, then the egg, then the breadcrumbs (I use white sliced untoasted sandwich bread that I blitz in the food processor). Repeat again.
Fry the eggs in the oil in a heavy-based pan for 5-6 minutes, or until it is golden.
Serve with HP sauce, ketchup or simply nothing!