Scotch eggs

British pub classic – soft-boiled eggs encased in seasoned sausage meat, coated in breadcrumbs and deep fried until crispy.

• 6 medium eggs
• 500 g good-quality sausage meat
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme
• 1 tsp Dijon mustard
• 100 g plain flour
• 2 beaten eggs for coating
• 200 g fine breadcrumbs
• Oil for frying
• Salt and pepper

Method

1. 1
   Boil 6 eggs for exactly 6 minutes. Transfer to iced water and peel carefully.
2. 2
   Season sausage meat with herbs, mustard, salt and pepper. Divide into 6 portions.
3. 3
   Flatten each sausage portion, wrap around an egg and seal well.
4. 4
   Coat in flour, then beaten egg, then breadcrumbs.
5. 5
   Deep fry at 170°C for 7–8 minutes until golden and the sausage meat is cooked through.
6. 6
   Rest on paper towels. Serve warm or cold with English mustard.