RECIPE – WILD BOAR SCOTCH EGGS

It’s that time of the year when comfort foods just undo any kind of work that you try to get done in the gym. Well I’m not going to apologise for sharing this insane recipe during your fitness program. You can thank me later.
These make an egg-ceptionally tasty dish for brunch and have featured at many of my Private Kitchen Brunch Clubs. Now, go ahead and change your life…


Wild Boar Scotch Eggs

Serves 6
Ingredients

6 free range hen eggs
750g of wild boar ​sausage meat
25​g of Dijon mustard
​25g whole grain mustard​
5g parsley, chopped
5g chives, chopped
1 egg yolk
20g bread crumbs​
1 pinch of sea salt​
1 pinch of ground black pepper
~​
​2​ eggs​, beaten
25​0g of flour
10g of salt
​250​g of panko​ breadcrumbs

​Method​

​Using the Siemens IQ700 induction, bring a pot of water to a rapid boil and boil​ your eggs for 5​ minutes. The induction will maintain a consistent boiling temperature which will make for perfect soft boiled eggs. After boiling, refresh the eggs in ice water for 20 minutes, then peel

In a large bowl, combine the sausage meat with the Dijon mustard, wholegrain mustard,​ parsley, chives, egg yolk​, breadcrumbs,​ salt and pepper. Mix the meat well and then divide into 6 balls. Roll each ball out into a flat patty about 1cm thick​

Place your peeled​ egg on each patty​ of meat and roughly mould the meat around the egg, being careful not to overlap too much.

Place in the fridge for 1 hour to allow the meat to set around the egg.​

In three separate bowls, have your egg wash, breadcrumbs and flour mixed with salt, ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs – rolling the eggs in your hand to keep their shape. 

​Place back into the fridge for another 30 minutes
​Fill your fryer with cooking oil and turn onto 180ºC

Carefully place your Scotch eggs into the hot oil and fry for 2 minutes – or until golden and crispy. Remove the eggs from the oil and place onto kitchen towel to dry a little.
 
Cut the eggs in half length ways and serve with a dollop of Dijon Mustard.