Page title and description
- 150g white bread, crusts removed
- 6 eggs
- 1 extra egg, beaten
- 75g plain flour
- ½ tsp cayenne
- 450g sausage meat
- 2 tsp fresh thyme leaves (optional)
- oil for frying, e.g. vegetable or sunflower
- salt and pepper
Prep time: 20 min
Cooking time: 30 min
Step 1Preheat oven to 180°C/Gas 4. Blitz the bread in a food processor until you have fine breadcrumbs.
Step 2Place on a baking tray in a shallow layer and bake until lightly toasted and just turning golden (about 6-8 minutes). Remove from the oven and set aside.
Step 3Place the eggs in a saucepan of water, bring to the boil and cook at a rolling boil for 8-9 minutes, depending on the size of your egg.
Step 4Transfer immediately to a bowl of cold water and leave to cool, then carefully peel off the shells, keeping the egg intact.
Step 5Take three shallow bowls or dishes and place the beaten egg in one, the breadcrumbs in another and the flour, seasoned with salt, pepper and cayenne in the third.
Step 6Put the sausage meat in another bowl. If using plain sausage meat, add the thyme and season well. Split the mixture into six equal pieces.
Step 7Roll each egg in the seasoned flour, then mould the sausage meat around each egg until completely covered (flour your hands a little if the mixture starts to stick).
Step 8Make sure all the egg is covered with the meat and any joins are blended together, to prevent the mixture from splitting in the pan. Roll each egg in the beaten egg, then the breadcrumbs to evenly coat.
Step 9Heat your deep fat fryer to 180°C/Gas 4. Cook the eggs for 8 minutes, turning once if the oil does not completely cover the eggs. Cook in batches if needs be. Drain on kitchen paper, cool and refrigerate until needed.