If I’m the only one eating it, I’m perfectly happy having sausage and eggs sitting next to each other. If you want a nice presentation, though, this does look pretty cool and isn’t all that hard to do.
Put the sausage-wrapped eggs in the fridge while you get the rest of the ingredients ready.
If you’ve never tried them, panko crumbs have a lighter, airier texture that doesn’t absorb as much grease as regular bread crumbs, leading to a crispier finish. You might find them in the Asian foods section if there aren’t any with the regular bread crumbs.
Bring your fat up to its recommended frying temperature. If you don’t know what that is, check out this handy cooking oil chart at Clove Garden,
Set them on a rack to dry for about 10-15 minutes before cooking them. This helps the coating stick better when frying.
Turn them over to make sure they’re cooked all the way around. Scoop them out when they are deep golden brown.
Don’t worry too much. When you cut them to serve, just cut through the opening and no one will ever notice.