Turn breakfast on its head with these inside-out scotch eggs.
Ingredients
- 500g thick pork and herb sausages
- 1 cup (70g) fresh breadcrumbs
- 1/4 cup (60ml) olive oil, plus extra to drizzle
- 2 tablespoons chopped flat-leaf parsley leaves
- 2 teaspoons chopped thyme leaves
- 1 tablespoon finely grated lemon zest
- 1 teaspoon white vinegar
- 4 eggs
- Rocket leaves, to serve
Method
- Step 1Squeeze sausage meat from the casings, then roll into 4 portions and flatten into patties. Coat patties in half the crumbs, then chill for 10 minutes to firm up.
- Step 2Heat 1 tablespoon oil in a frypan over medium heat. Fry patties, turning, for 8-10 minutes until golden, crisp and cooked through. Transfer to a plate and keep warm.
- Step 3Return the pan to the heat and add remaining 2 tablespoons oil. Fry remaining 1/2 cup (35g) crumbs for 3-4 minutes until golden, then toss with herbs and zest. Set aside.
- Step 4Fill a wide shallow saucepan with water, add vinegar and bring to a gentle simmer. One by one, crack the eggs into a teacup. Swirl the water using a spoon to create a whirlpool, then carefully slide the eggs into the water. Cook for 3 minutes or until poached but yolks are still soft. Remove eggs with a slotted spoon and drain on a tea towel.
- Step 5To serve, divide patties and eggs among 4 plates, top with crumbs, rocket and a drizzle of oil, then season well.
- Low carb
- Low sugar
- Lower gi
Nutrition
2488 kj
Energy
48g
Fat Total
15g
Saturated Fat
3g
Fibre
25g
Protein
298mg
Cholesterol
1062.39mg
Sodium
1g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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