Give that man scotch eggs

INGREDIENTS

5 eggs

250g pork sausage mince

10g fresh parsley, finely chopped

2 spring onions, finely sliced

1 tsp (5ml) Dijon mustard

2 sprigs thyme, leaves picked and chopped

Freshly ground pepper

cup (60ml) flour

cup (125ml) dried breadcrumbs

Oil for deep-frying

METHOD

Place 4 eggs into a saucepan and fill with water.

Bring to the boil and allow to simmer for 7-8 minutes, or until eggs are hard-boiled.

Remove from heat, drain and peel when cool enough to handle. Set aside.

Place mince, parsley, spring onions, mustard and thyme into a bowl and mix until well combined.

Season generously with freshly ground pepper.

Divide mince into four equal portions.

Roll each portion into a ball and flatten into a thin patty. You may need to dust your hands with a little flour if the mixture is too sticky.

Place egg in the centre of the patty and wrap the sausage meat around the egg. Make sure the mixture completely covers the egg.

Crack the remaining egg into a bowl and lightly whisk until scrambled. Set aside.

Dust eggs in the flour, then dip into beaten egg and coat with breadcrumbs.

Deep-fry eggs for about 3-4 minutes, or until lightly golden brown and sausage meat is cooked.

Remove from the hot oil with a slotted spoon and drain on kitchen paper.

Serve scotch eggs immediately, sliced in half with mayonnaise or mustard.

Makes 4