Serves 6. Ready in 45 minutes.
- 7 free-range eggs
- 6 high-quality pork sausages
- 3 tbsp freshly chopped herbs, a mix of parsley, thyme, sage or marjoram
- 2 tsp Dijon mustard
- ¼ tsp ground or freshly grated nutmeg
- salt and pepper to season
- ½ cup plain flour
- 100g panko breadcrumbs
- 2 tbsp butter
- 1 tbsp olive oil
What to do
Put 6 eggs into a pot of cold water and bring to the boil, turn down to simmer for 5 minutes then drain into a colander and place into a bowl of cold water to cool down.
Squeeze the sausage meat out of the skins into a medium bowl, discard the skin. Add chopped herbs, mustard, grated nutmeg, and salt and pepper to season, and mix well. To shape the sausage meat around the eggs, measure out 6 equal balls of mixture and place onto a floured plate. Using floured hands pat each ball into a large oval shape between your palms (it should be roughly the size of your palm), place down onto a piece of waxed paper.
Preheat oven to 175º fan bake. Peel the eggs; wrap each flattened mixture around each egg and join to encase it. Dust each in flour all over and place in the fridge for 10 minutes.
Whisk the remaining egg with a pinch of salt (to make egg wash). Place the panko crumbs into a large bowl. Dip the eggs into egg wash then directly into crumbs, until they are all nicely covered.
Heat a large fry pan to medium-high heat and add butter and oil. Roll the eggs around in the pan to cover in butter and oil, panfry until starting to turn golden (5-6 minutes). Place into a baking dish and bake for 25 minutes. Let the eggs sit in the baking dish for 5 minutes to cool before serving or packing for a portable meal.