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| Inside out scotch eggs |
Serves 4
Inside out scotch eggs ingredients: 500g meat and herb sausages. 1 cup (70g) fresh breadcrumbs. 1/4 cup (60ml) olive oil, plus extra to drizzle. 2 tbs chopped flat-leaf parsley leaves. 2 tsp chopped thyme leaves. 1 tbs finely grated lemon zest. 1 tsp white vinegar. 4 eggs. Rocket leaves, to serve
Methods of cooking
To make scotch eggs, Squeeze sausage meat from the casings, then roll into 5 portions and flatten into patties. Coat patties in half the crumbs, then chill for 10 minutes to firm up. Heat 1 tbs oil in a frypan over medium heat. Fry patties, turning, for 8-10 minutes until golden, crisp and cooked through. Transfer to a plate and keep warm. Return the pan to the heat and add remaining 2 tbs oil. Fry remaining 1/2 cup (35g) crumbs for 3-4 minutes until golden, then toss with herbs and zest. Set aside. Fill a wide shallow saucepan with water, add vinegar and bring to a gentle simmer. One by one, crack the eggs into a teacup. Swirl the water suing a spoon to create a whirlpool, then carefully slide the eggs, into the water. Cook for 3 minutes or until poached but yolks are still soft. Remove eggs with a slotted spoon and drain on a tea towel. To serve divide patties and eggs among 4 plates, top with crumbs, rocket and drizzle of oil, then season well. By then, the scotch eggs is ready
