Miss Windsor's Mini Scotch Eggs
Ingredients
- 14 to 16 quails’ eggs
Ingredients for Meat Layer
- 500g (just over 2 cups) of sausage meat - preferably from your local butcher!
- 3 x finely chopped spring onions
- 1 heaped tablespoon of parsley
- 1 heaped tablespoon of wholegrain mustard
- 1 heaped teaspoon of Dijon mustard
- dash of cracked black pepper & sea salt
Ingredients for Breadcrumb Coating
- 2 slices of stale brown bread
- 4 large crackers or crispbreads
- 1 egg
- handful of plain or all-purpose flour
Instructions
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Darlings, squeaky clean hands – Ta very muchly!
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Pre-heat oven to 200 *C / 180 Fan / 400 *F / gas mark 6
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First off, fill a large saucepan with approximately 2.5 cm (1 inch) of water – which is just enough to cover the eggs. Then bring to the boil.
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When the water begins to ‘gallop’ – neighhh! gently drop in the eggs and boil for exactly 2 minutes.
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Allow the eggs to completely cool – whilst doing so, it’s time to crack on with the breadcrumb coating!
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Darlings, for this exercise one may succumb to the aid of modern technology! Please reach for your mini-chopper or similar implement, and whizz together the crackers and brown bread – transfer to a medium size bowl.
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Now, moving swiftly on to the delicious meaty layer! So, using your mini-chopper again, finely dice the spring onion then pop into a large mixing-bowl.
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To the spring onion add the butcher’s best sausage meat, salt & pepper, parsley, and two types of mustard. Blend together well.
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Now, divide the sausage meat into 14 to 16 equal pieces – see how far you can stretch the mixture. Then flatten each piece into a patty-like shape ready to enwreathe the eggs!
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Darlings, the time has arrived to gently peel-off the egg shells – steady hands please!
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Once successfully executed, one must prepare the ‘assembly line’! – Toot sweet! So, darlings, in a line on your counter: first place the eggs, then the plate of sausage patties, a plate of flour, a small vessel of whisked egg, followed by the bowl of breadcrumbs – Voila!
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Now here comes the gooey and rather excitable stage of the process! Ok – roll an egg in flour, then wrap in a sausage patty, roll again in flour, into the whisked egg, followed by a jolly good coating of breadcrumbs. Place on ungreased baking tray.
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Repeat process 14 to 16 times!
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Place on the middle shelf of oven and bake for 20 minutes. Turn once halfway through cooking.
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These little meaty balls of deliciousness will appear slightly sun-kissed when cooked!
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Serve hot or cold with a dollop or two of Piccalilli.
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Enjoy with oodles of gusto!