Scotch Eggs

Serves: 6

6 Zeagold Peeled Hard Cooked Eggs
500 grams pork sausage meat
1 Farmer Brown Egg
1 tablespoon water
1 teaspoon prepared mustard

On a lightly flour dusted bench, divide sausage meat into 6 equal portions, wrap one portion around each egg.

Roll each wrapped egg in bread crumbs.

Beat egg and water, dip sausage wrapped eggs in beaten egg mixture. Roll in bread crumbs again,
place on a rack in a shallow baking dish and bake at 200°C for approximately 35 minutes or until browned.
Turn once during baking.

Cut into halves lengthwise, serve hot or cold.

• Winter

• Cinnamon Oysters
• Kefta Meatballs with Tomato and Egg
• Spinach and Chickpea Frittata
• Scotch Eggs

• Spring

• Spinach Roulade filled with Asparagus and Eggs
• Scrambled Eggs on Ciabatta with Asparagus
• Pizza with Eggs
• Lime and Berry Tarts

• Summer

• Crème Patisserie
• Smoked Fish Cakes with Poached Eggs
• Jersey Benny Crostini with Egg and Basil Pesto
• Cherry Clafoutis

• Autumn

• Whole Orange Syrup Cake
• Potato Rosti
• Poached Pears in Red Wine and Pistachio Tart with Chocolate Sauce