Serves 6 as a starter
You will need
Large free range eggs 8, 2 beaten
Pork sausage meat 300g
Good quality breadcrumbs 120g
Parsley 1 tbsp, chopped
Chives 1 tbsp, chopped
Plain flour 50g
Vegetable oil 1 litre, for frying
- Place 6 of the eggs in a saucepan of cold water over a high heat and bring to the boil. Boil for 3 – 4 minutes then place in a bowl of cold water. Once cool, carefully peel and set aside.
- Preheat the oven to 180ºC/gas 4. Mix the sausage meat, haggis, chopped parsley and chopped chives, divide into 6 portions.
- Get 3 dishes and put the flour in one, the beaten eggs in another and the breadcrumbs in the third.
- In the palm of one hand, flatten the haggis and sausage meatballs into an oval-shaped patty. Roll a peeled egg in flour, then place in the middle of the patty. Gently shape the meat evenly around the egg, moulding it with your hands and ensuring there are no gaps.
- Roll each of the meat-wrapped eggs in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. To get a really thick coating, repeat and roll each egg in the beaten egg and breadcrumbs again.
- Heat the oil in a deep fat fryer to about 180ºC. Gently spoon the eggs (no more than 2 at a time) into the pan and deep fry for about 3-4 minutes, turning them every so often, until they are golden and crispy. Using a slotted spoon remove the eggs from the oil and drain on kitchen paper.
- When you have fried all 6 eggs, cook in the oven on a baking tray for 8-10 minutes.
Chef’s tip: ‘Pop any leftover scotch eggs in the fridge and enjoy them cold the next day with some chutney and crusty bread,’ says David.
Try more traditional Scottish dishes at The Inn at Fossbridge’s ‘Ode to the Haggis’ Burns Night supper on Saturday January 23.