Scotch Eggs With Piccalilli
Scotch eggs done right! Soft yolk, herby sausage meat, golden panko crunch. Finished with sharp piccalilli and fresh watercress. Simple. Crispy. Proper comfort food.
Ingredients
Scott Eggs
- 600g sausage meat
- Salt and pepper
- Few sprigs of parsley chopped
- 4 soft boiled eggs(6 mins )peeled
- 150g panko breadcrumbs
- 50g plain flour, seasoned
- 2 eggs, beaten
- Veg oil for frying
To Serve
- Piccalilli, blitzed
- Few sprigs of Watercress
Method
- Mix the sausage meat with the parsley season then divide the sausage meat into 4 even sized portions wet your hands this will make the meat not stick to your hands flatten into a rough circle wrap around the boiled eggs encompassing completely. Dip each 1 in flour, egg and then breadcrumbs, re shape into a round.
- Heat the vegetable oil to 160c and deep fry for 8 to 9 minutes, until golden and crispy, drain onto kitchen paper.
- Serve with a big dollop of piccalilli and watercress on the side.
Ingredients
Scott Eggs
- 600g sausage meat
- Salt and pepper
- Few sprigs of parsley chopped
- 4 soft boiled eggs(6 mins )peeled
- 150g panko breadcrumbs
- 50g plain flour, seasoned
- 2 eggs, beaten
- Veg oil for frying
To Serve
- Piccalilli, blitzed
- Few sprigs of Watercress
Method
- Mix the sausage meat with the parsley season then divide the sausage meat into 4 even sized portions wet your hands this will make the meat not stick to your hands flatten into a rough circle wrap around the boiled eggs encompassing completely. Dip each 1 in flour, egg and then breadcrumbs, re shape into a round.
- Heat the vegetable oil to 160c and deep fry for 8 to 9 minutes, until golden and crispy, drain onto kitchen paper.
- Serve with a big dollop of piccalilli and watercress on the side.
