These scottish eggs are prefect for picnic and lunch boxes. I actually enjoy them as a stand alone tapas dish with a nice aged red wine.
I got these lovely premium chorizo & beef sausages and use them instead of the ordinary sausage mince.
(c) GMV - Got My Vote!
Ingredients:
- 7 eggs
- 6 smoky chorizo sausages
- 1 small french onion
- 1 ripe truss tomato
- 50g bread crumbs
- 50g flour
- 150ml canola oil
- 30g fresh rocket
- Salt and pepper to season
Instructions:
1. Put all 6 eggs into a pan of salted cold water and bring it to boil.
2. Boil for 3 minutes.
3. Remove from heat and cool the eggs in icy water.
4. Gently crack the shells and peel the eggs carefully under running cold water.
5. Lightly slit the sausages, remove the flim and squeeze out the sausage meat.
6. Line the work station with glad wrap.
7. Flatten the sausage mince on the glad wrap.
8. Place a boiled egg on top of the mince.
9. Pick up the edges of the glad wrap and wrap the meat evenly around the egg.
10. Mould it into a lovely oral shape with your hands.
11. Remove the glad wrap.
(A handy way to avoid getting your hands sticky with mince. :D)
12. Arrange the 'skinny-dip' work station as shown.
13. Have 3 plates align next to each other - first is flour; second is a beaten egg infused with herbs and third is the breadcrumbs.
14. Roll the minced-wrapped egg in flour.
15.Dust off any excess.
16. Then dip it into the beaten egg.
17. Roll it in the breadcrumbs for a good coating.
18. Heat the oil in the deep fryer.
19. Carefully load the eggs into the fryer and cook for 3 minutes.
20. Turn occasionally until it achieve a beautiful golden crispy coating.
21. Remove and blot the excess oil on paper towel.
22. Cool the eggs slightly before cutting into half.
Will you look at that! It doesn't look too bad huh?
To make easy peasy tomato salsa:
A. Finely chop tomato, spanish onion and some dill.
B. Lightly drizzle some balsamic vinegar.
23. Plate 2 half eggs on a tapas plate.
24. Top with 1/2 spoonful of tomato salsa.
25. Season with salt and pepper.
26. Garnish with a wedge of lime and some fresh rocket.
Serve with a nice glass of wine.
Do a tasting combo with smoked-salmon potato fritter for a taste sensation.
