- 6 medium free-range eggs
- 375 g pork sausagemeat
- 1 tbsp chopped fresh flat-leaf parsley
- 1 medium free-range eggs, beaten
- 90 g natural breadcrumbs
Place the 6 whole eggs in a pan with enough cold water to just cover them. Bring to a simmer and cook gently for 8 minutes. Drain and cool quickly by running under cold tap water until cool enough to handle. Peel off the shells and set aside.
Preheat the oven to 190ºC, fan 170ºC, gas 5. Add the sausagemeat and chopped parsley to a bowl and mix well. Using wet hands, divide into 6 portions and shape into flat oval shaped patties. Place an egg in the centre of each patty and carefully wrap the sausage meat around the eggs, making sure they are completely covered and smooth.
Put the beaten egg in a bowl and the breadcrumbs on plate. Dip the sausage-coated eggs into the beaten egg, then roll in the breadcrumbs to coat completely. Put on a baking tray and bake for 25 minutes until lightly browned.