"The combinations of rich, creamy dressing with bacon and Scotch eggs is simply heaven" - Colin Fassnidge
- Cook the quail eggs in a saucepan of boiling water for 2 1⁄2 minutes. Use a slotted spoon to transfer to an ice bath to cool. Carefully peel and place on a plate lined with paper towel, to drain.
- Divide mince into 10 portions. Flatten each to a 5mm-thick disc. Place 1 egg in centre of each disc. Shape meat around egg to enclose. Place in fridge for 15 minutes. Place whisked egg in a bowl. Place flour and breadcrumbs on separate plates. Season flour. Dip 1 egg in flour and egg, then breadcrumbs. Repeat with remaining eggs. Transfer to a plate lined with baking paper. Place in fridge for 15 minutes. Reserve flour.
- Place onion and milk in a bowl. Set aside for 1 hour.
- For the dressing, blend yolk, anchovy, mustard and juice in a blender until smooth. Gradually add oils in a slow steady stream until combined. Stir in enough water to thin slightly. Season.
- Pour enough vegetable oil into a saucepan to come one-third up the side. Heat to 180C on a cook’s thermometer. Cook the eggs, in batches, for 4-5 minutes or until golden. Transfer to a plate lined with paper towel to drain.
- Line a tray with baking paper. Drain onion. Discard milk. Toss in reserved flour. Deep-fry for 2 minutes or until golden. Transfer to tray. Season.
- Heat olive oil in a non-stick frying pan over medium-high heat. Cook bacon, stirring, for 2-3 minutes or until golden. Drain on paper towel.
- Halve the scotch eggs. Place lettuce on a serving plate. Top with eggs, onion, bacon and cheese and drizzle with the dressing.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set