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1
Mix together pork, fennel seed, sage, salt, and pepper.
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2
Divide into 8 equal portions.
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3
Form a patty in your hand with the first portion.
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4
Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs.
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5
Repeat this procedure until all the eggs are coated with pork mixture.
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6
Chill 20 minutes.
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7
Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again.
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8
Chill 15 minutes.
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9
Preheat oven to 375 degrees F.
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10
Heat oil in a large stockpot or saucepan to deepfry temperature (350 degrees F).
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11
Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes.
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12
Drain on paper towels.
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13
Transfer to a roasting pan and bake 10 minutes.
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14
To serve, arrange a bed of Watercress Salad on each serving plate.
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15
Slice eggs in half and place 4 halves on top of each salad.
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16
Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping.
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17
Serve while eggs are warm.
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18
Whisk together olive oil, lemon juice, salt, and pepper in a bowl.
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19
Tear watercress into bitesized pieces and toss with dressing.
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20
Reserve in refrigerator.
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21
Blend ingredients together and refrigerate until ready to use.
