Scotch Eggs

1. 1

   Peel the boiled eggs and set aside.

2. 2

   Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, mace and shallot.

3. 3

   Fry for 5 minutes, until softened.

4. 4

   Place the sausage meat into a large bowl and add the softened leek mixture.

5. 5

   Stir in the chopped parsley; add 1 of the eggs and season with salt and freshly ground black pepper.

6. 6

   Pack this mixture around each egg to form a generous coating of sausage meat.

7. 7

   Season the flour and beat the remaining egg with a little water.

8. 8

   Roll the eggs in the seasoned flour and then dip briefly into the egg.

9. 9

   Roll the eggs in the breadcrumb until coated.

10. 10

    Set the oven to 350F Heat the oil in a deep fat fryer to 350F Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.

11. 11

    Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.