Prep 20 mins
Cook 15 mins
These tasty crisp-crumbed sausage-coated eggs make a sensational snack, perfect picnic food and are great for lunch boxes too.
- 4 soft hard-boiled eggs
- 1 ounce butter
- 1 leek
- 2 garlic cloves
- 1 pinch ground mace
- 1 large shallot
- 1 lb pork sausage
- 1 bunch parsley, finely chopped
- 2 eggs
- 1 pinch salt & freshly ground black pepper
- 5 ounces plain flour
- 7 ounces panko breadcrumbs, Japanese-style bread crumbs
- 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.
- Set the oven to 350°F Heat the oil in a deep fat fryer to 350°F 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.
Very nice blending of flavors, and thought using the panko crumbs gave the coating a little extra pizzaz. I topped these with a dijon/horseraddish gravy, and they were a hit! Thanks so much for sharing. :)