Inside-out scotch eggs

Recipes / Meat

Turn breakfast on its head with these inside-out scotch eggs.

Recipe «Inside-out scotch eggs» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 500g thick pork and herb sausages, 1 cup fresh breadcrumbs, 1/4 cup olive oil, plus extra to drizzle, 2 tbsp chopped flat-leaf parsley leaves, 2 tsp chopped thyme leaves , 1 tbsp finely grated lemon zest, 1 tsp white vinegar, 4 eggs , Rocket leaves, to serve.

Ingredients:

  • 500g thick pork and herb sausages 
  • 1 cup fresh breadcrumbs 
  • 1/4 cup olive oil, plus extra to drizzle 
  • 2 tbsp chopped flat-leaf parsley leaves 
  • 2 tsp chopped thyme leaves 
  • 1 tbsp finely grated lemon zest 
  • 1 tsp white vinegar 
  • 4 eggs 
  • Rocket leaves, to serve 

Instructions

  1. Squeeze sausage meat from the casings, then roll into 4 portions and flatten into patties. Coat patties in half the crumbs, then chill for 10 minutes to firm up.
  2. Heat 1 tablespoon 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.
  3. Return the pan to the heat and add remaining 2 tablespoons oil. Fry remaining 1/2 cup (35g) crumbs for 3-4 minutes until golden, then toss with herbs and zest. Set aside.
  4. 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 using 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.
  5. To serve, divide patties and eggs among 4 plates, top with crumbs, rocket and a drizzle of oil, then season well.