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“These tasty crisp-crumbed sausage-coated eggs make a sensational snack, perfect picnic food and are great for lunch boxes too.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Roll the eggs in the breadcrumb until coated.
  5. 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.
  6. Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.

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