Soft-boiled eggs wrapped in herby sausage meat, coated in golden breadcrumbs and fried until crisp - made entirely gluten-free.
Prep
30 mins
Cook
15 mins
Servings
4
Per serving
£1.75
Difficulty
medium
The trick to a soft, just-set yolk is not overcooking the eggs at the boiling stage, since they'll cook a little further once fried.
Bring a pan of water to the boil and lower in 4 of the eggs. Cook for 6 minutes for a soft-set yolk, then transfer immediately to a bowl of iced water. Once cool, peel very gently.
Mix the sausage meat with the mustard and chopped sage. Divide into 4 equal portions.
Flatten each portion of sausage meat between two sheets of clingfilm into a rough oval, then wrap it around a peeled egg, sealing any gaps and smoothing the surface.
Set up three shallow bowls: the flour, the remaining egg beaten, and the breadcrumbs. Roll each wrapped egg first in flour, then egg, then breadcrumbs, pressing to coat evenly.
Heat the oil in a deep, heavy pan to 170C. Fry the eggs two at a time for 8-10 minutes, turning occasionally, until deep golden and the sausage meat is cooked through.
If unsure, cut one open to check the sausage meat is no longer pink before serving the rest.
Drain on kitchen paper and leave to cool slightly before serving warm, or chill and pack for a picnic.