B A K E D  S C O T C H  E G G S

Preparation time: 7-8 minutes to boil the eggs

Cooking time: 30 minutes, plus 5 minutes resting

Serves: 6

Season: All ingredients available year-round

7 medium eggs

4-5 sprigs fresh parsley

About 600 g Toulouse sausage meat

1 tsp Herbes de Provence

A pinch of freshly ground nutmeg

Sea salt

Freshly ground black pepper

1 small brown onion

2 garlic cloves

1 tblsp plain flour

170 g fresh breadcrumbs

Dijon mustard and pickles for serving

Preheat your oven to 175°C / 340°F / gas 4.

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Fill a large saucepan with water and place over a high heat.  Bring to a simmer and using a large spoon gently lower the eggs into the hot water.  Allow the water to come to a low boil and cook the eggs for 7 minutes.  Drain, rinse in cold water and peel.

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While the eggs are cooking, wash, blot dry and finely chop 1 tblsp of parsley.  Combine the sausage meat, remaining egg, parsley, Herbes de Provence and a good grating of nutmeg.  Season with sea salt and freshly ground black pepper.  Peel and finely dice the onion.  Peel the garlic and work into a paste with a little salt in a mortar.  Add to the sausage and mix thoroughly.

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Divide the sausage meat into 6 portions and shape into thin patties.  Dust each peeled egg with flour and using your hands, mould each patty around each flour-dusted egg.  Then roll the sausage-coated egg in breadcrumbs and place in a shallow baking dish.  Bake for 25-30 minutes in a preheated oven until the sausage meat and breadcrumbs are nicely browned.

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Allow to rest for 5-10 minutes before serving or let cool to room temperature.  Serve with Dijon mustard and pickles.