Colins Caesar salad with Scotch eggs

Recipes / Eggs

"The combinations of rich, creamy dressing with bacon and Scotch eggs is simply heaven" - Colin Fassnidge

Recipe «Colins Caesar salad with Scotch eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 10 quail eggs, 250g good-quality pork sausage mince, 1 egg, lightly whisked, 100g plain flour, 100g dried breadcrumbs , 1 brown onion, sliced into 5mm rings, 375ml milk, Vegetable oil, to deep fry , 2 tsp olive oil, 4 rashers middle bacon, cut into strips, 2 baby cos lettuce, cut into wedges, 50g aged pecorino, shaved, 1 egg yolk, 3 anchovies, chopped, 1 1/2 tsp Dijon mustard, 1/2 lemon, juiced.

Ingredients:

  • 10 quail eggs 
  • 250g good-quality pork sausage mince 
  • 1 egg, lightly whisked 
  • 100g plain flour 
  • 100g dried breadcrumbs 
  • 1 brown onion, sliced into 5mm rings 
  • 375ml milk 
  • Vegetable oil, to deep fry 
  • 2 tsp olive oil 
  • 4 rashers middle bacon, cut into strips 
  • 2 baby cos lettuce, cut into wedges 
  • 50g aged pecorino, shaved 
  • 1 egg yolk 
  • 3 anchovies, chopped 
  • 1 1/2 tsp Dijon mustard 
  • 1/2 lemon, juiced 
  • 160ml grapeseed oil 
  • 80ml extra virgin olive oil 
  • 1 tbsp hot water 

Instructions

  1. 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.
  2. 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.
  3. Place onion and milk in a bowl. Set aside for 1 hour.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Halve the scotch eggs. Place lettuce on a serving plate. Top with eggs, onion, bacon and cheese and drizzle with the dressing.