Winter

Scotch eggs with herb mayonnaise

Scotch eggs with herb mayonnaise

Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.

6
1H

Ingredients

Herb mayonnaise

Method

1.Boil six of the eggs in medium saucepan of water about 6 minutes or until hard. Cool, then peel.
2.Meanwhile, to make herb mayonnaise, combine ingredients in small bowl; season to taste.
3.Place flour in small shallow bowl. Beat remaining egg and milk in small bowl until combined. Toss hard-boiled eggs in flour; shake off excess. Divide sausage mince into six portions; using floured hands, shape mince around each egg. Dip in egg mixture, then in breadcrumbs.
4.Heat oil in wok or deep, wide saucepan; deep-fry eggs, in batches, until browned and cooked through. Drain on absorbent paper. Serve with herb mayonnaise.

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