Ingredients :
4 small/medium eggs + 1 small for coating the meat
4 good sized pork sausages (Cumberland are good) or 6 of the smaller kind.
4 tbsp plain flour
50-60g breadcrumbs
3-4 tsp oil
Method:
1) Place the 4 eggs in a pan of cold water and bring to the boil. Simmer for 4 min if you want a soft yolk, for 7mn if you want a hard yolk (better if you’re not eating straightaway). Remove eggs from pan and place in cold water immediately. Peel the eggs when cool.
2) Preheat oven to 180 degrees C (fan) or 200 (normal)
3)Remove the sausage meat from the skin and flatten into 4 circles (use flour to avoid meat sticking to hands and worktop). Mould the circles around each eggs making sure there are no gaps and press firmly to make a good round ball.
4) In 3 different small bowls, place the rest of the flour seasoned, the extra egg beaten and the breadcrumbs mixed with the oil. Roll each egg in the flour until evenly coated, then roll in beaten egg and finally roll in the breadcrumbs again making sure it's evenly coated.
5) Place on a baking tray and bake in the hot oven for about 20mn until coating is crunchy and meat is cooked. If using a meat thermometer, it should read at least 80 degrees.
6) Eat hot or cold. Can be served with a salad or in winter with baked beans (or similar)
Makes 4 scotch eggs