SCOTCH EGGS INGREDIENTS 6 Eggs 340g (12oz) Sausage Meat 110g (4oz) Dried Breadcrumbs 1 Lemon, grated zest only 1 tablespoon Parsley, chopped 1/2 teaspoon Basil, Marjoram or Savory, chopped 1 Egg, beaten Pinch Grated Nutmeg Salt and Pepper, to taste Oil for deep frying
DIRECTIONS Boil the eggs for 10-12 minutes, cool under cold running water. Peel and reserve the eggs. Place the sausage meat, lemon zest, herbs, nutmeg and seasoning into a bowl and mix thoroughly. Divide the mixture into six portions. Coat each of the boiled eggs with a portion of the sausage meat mixture, (wet hands make this easier). Roll each of the coated eggs first in beaten egg, then into the dried breadcrumbs. Heat the oil to 180°- 90°C 3(50°-375°F). Carefully add coated eggs to oil, being careful not to overcrowd. Fry for 4-5 minutes, until golden brown. Remove from the oil drain and dry on kitchen paper. Serve cool, sliced lengthways with a green salad. Happy Easter from the LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
