Scotch Eggs served with a Rocket Salad2014-09-16
- Servings : 4
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
A fantastic breakfast recipe!
- 4 boiled eggs, peeled
- 250g sausage meat
- 1 tsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- 1 spring onion, very finely chopped
- 1 tsp English mustard
- salt and freshly ground black pepper
- 1⁄2 cup plain our, seasoned with salt and freshly ground black pepper
- 1 egg, beaten
- 1⁄2 cup breadcrumbs
- vegetable oil, for deep frying
- 2 large handfuls of rocket
Heat oil in a deep pan to about 150°C. Mix the sausage meat, thyme, parsley, spring onion, mustard and a good pinch of salt and pepper. Divide your sausage mixture into four balls and flatten each ball into ovals about 12.5cm long and 7.5cm at its widest point.
Prepare three bowls with the our, beaten egg and breadcrumbs in each.
Dredge your boiled eggs in the our and then place each one in the centre of your sausage mix. Wrap the eggs in the sausage mix gently. Roll the coated egg in the our, then the beaten egg, and then the breadcrumbs. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
Toss your rocket with a little white vinegar and olive oil, serve with your scotch egg. Season with salt and pepper to taste.