Makes 4 / Difficulty – Medium / Prep 20 mins and cooks in 10
With the runny yolk these are a crowd pleaser, I’ve literally had people clapping in surprise when serving these up. Great fun and much better than the shop bought eggs. You can use the Paxo golden bread crumbs but I like using home made as I think they are much better.
Ingredients
4 large eggs
275g good quality sausage meat
1 teaspoon fresh (or dried) thyme leaves
1 tablespoon chopped fresh parsley
1 spring onion or 1 tablespoon of shallots very finely chopped
Salt and freshly ground black pepper
Plain flour for dredging
1 egg, beaten
Breadcrumbs
Vegetable oil, for deep frying
Method
- Boil the eggs in a saucepan for exactly five minutes.
-
Drain and cool the eggs under cold running water, then very gently peel and set aside.
-
Mix the sausage meat with the thyme, parsley and spring onion or shallots in a bowl and season well with the salt and ground black pepper.
-
Flour your hands. Divide the sausage meat mixture into four and flatten each out on a clean floured surface into ovals. You can also use a spoon to flatten each oval.
-
Then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
- Take 3 bowls. Add flour in one, the egg in another and then the breadcrumbs in a 3rd bowl.
- Add the sausage covered egg into the flour first and roll until covered, then roll in the egg, then the breadcrumbs. Repeat until all four are coated in breadcrumbs.
-
Heat the oil in a deep heavy-bottomed pan, you want the oil at about 160c. Test with a small piece of bread by dropping in and see if it sizzles and turns brown in about a minute.
- Place each egg in the oil and deep fry for 5 minutes.
