Eggs are part of Easter's charm. Whether it's the eggs on toast for breakfast, the handful of mini eggs handed out by the vicar or a child's face pressed against the window hoping for a glimpse of the Easter bunny. This is a great recipe for Easter Sunday tea, when you are filled with roast dinner but want to still continue feasting.
Chilli scotch eggs..........(Serves 4)
4 free range eggs
1 extra egg yolk
1 lb 4oz/500g really good sausagemeat (I just took the meat out of good sausages)
1 medium red chilli
Salt and freshly ground pepper
4 tbsp plain flour
Good oil for frying (vegetable or groundnut)
First of all boil some water. Place the whole eggs (in their shells)and boil for six minutes. Once they are done, carefully scoop out of the water with a spoon and plunge them into icey cold water. (This stops them cooking any further so the yolk doesn't go all dry and chalky.
In a bowl mix the sausagemeat, egg yolk, the finely chopped chilli and the salt and pepper. Split the mixture into four. Take each hardboiled egg and carefully mould the sausagemeat around it. Dust with the flour. Pop into the fridge for 15 minutes.
Heat up a pan with about 1 cm of oil in the bottom. When it is really hot, carefully lower each egg into the pan. As each side goes a deep, dark brown roll over until it's dark brown and crispy all over. (This may take about 10 or 15 minutes. )
While this is happening prepare an Easter Sunday feast to have them with!