Name: Scottish Eggs
Yield: Serves 4 as a brunch or lunch dish
Cuisine: English
Ingredients: 6 eggs, as fresh as possible; About 3⅓ cups (100 g) cornflakes, finely ground; 1 pound 5 ounces (600 g) nice sausages (I prefer chunky, fresh ones from an artisanal producer); Sea salt and freshly ground black pepper; Vegetable oil for deep-frying; 2 small handfuls of all-purpose flour; Mustard for serving

Preparation info

Serves
4
as a brunch dish

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

6 eggs, as fresh as possible
2 small handfuls of all-purpose flour
About 3⅓

Method

Prepare

Place 4 eggs in a saucepan, add water until they’re well submerged. Bring to a boil, cover, and let stand for 4 minutes. Rinse the eggs with ice-cold water or place them in ice water. Carefully peel them.

Put the flour in one bowl. Whisk the 2 remaining eggs in a second bowl. Put the ground cornflakes in a third bowl.

Remove the casi