Scotsh Eggs

Name: Scotsh Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 4 soft boild-eggs; 30 g butter; 1 leek; 1 pinch of ground mase; 1 large shallots; 500 g ground pork sausage meat; 1 bunch of parsley (chopped fine); 2 eggs; 1 pinch of black pepper; 150 g of plain flour; 200 g of bread crumbs

By stephanie Hawkins
@cricket57

great any time

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

15 Min

Ingredients

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4

soft boild-eggs
30 g

butter
1

leek
1 pinch

of ground mase
1 large

shallots
500 g

ground pork sausage meat
1

bunch of parsley (chopped fine)
2

eggs
1 pinch

of black pepper
150 g

of plain flour
200 g

of bread crumbs

How to Make Scotsh Eggs

Step-by-Step

Peel the boiled eggs and set aside. Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, mace and shallot. Fry for 5 minutes, until softened.
Place the sausage meat into a large bowl and add the softened leek mixture. Stir in the chopped parsley; add 1 of the eggs and season with salt and freshly ground black pepper. Pack this mixture around each egg to form a generous coating of sausage meat.
Season the flour and beat the remaining egg with a little water. Roll the eggs in the seasoned flour and then dip briefly into the egg.
Roll the eggs in the breadcrumb until coated.
Heat the oil in a deep fat fryer to 180°C. Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.
Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.