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