With the addition of fresh sage, the humble Scotch egg is elevated to a modern delicious meal or snack. By using quail eggs instead of hen’s eggs, you can also make a delicious finger-food item that you can be sure, everyone will love.
Ingredients
(Makes 6)
500 g pork mince or best-quality sausage-meat
1 egg, lightly beaten
1 tsp smoked paprika
1 tbsp fresh sage, finely chopped
½ tsp salt
freshly cracked black pepper
6 sml free-range eggs, hard-boiled
1 cup seasoned plain flour
1 egg, lightly beaten
2 cups dried Panko breadcrumbs
sunflower oil
sea salt flakes
Beetroot or Tomato Relish, to serve
Method
- Thoroughly mix the mince or sausage-meat, lightly beaten egg, smoked paprika, chopped sage, salt and pepper together until well combined. Divide into 6.
- In the palm of your hand, flatten the pork mince mixture out and place a hard-boiled egg in the middle. Using your fingers, mould the meat evenly around the egg to encase.
- Roll the encased eggs in seasoned flour, beaten egg and the dried Pank breadcrumbs until well coated.
- Heat sunflower oil in a deep frying pan to a depth of 2 – 3 cm. Fry the scotch eggs in the oil, 2 – 3 minutes per side, rotating until evenly browned.
- Season with sea salt flakes and serve with relish.
