Well worth the effort they are amazing
Preparation time: 20min
6 medium eggs
1tbsp each, chopped fresh thyme and parsley
50g plain flour
100g dried or fresh white breadcrumbs
Put four of the eggs in a pan, add enough cold water just to cover, then bring to a boil. Turn down the
heat, leave to simmer for five minutes, then drain and put the eggs in a large bowl (or sink) filled with iced water to stop them cooking any further.
Place the sausage meat in a bowl with the herbs, mix well to combine then divide into four and roll out between sheets of clingfilm until large enough to encase an egg.
Crack and peel the eggs, rinse to remove any shell, pat dry and roll in seasoned flour. Then wrap each egg in the sausage meat (removing the clingfilm) so the meat surrounds the egg. Repeat with the remaining eggs.
Crack the remaining two eggs onto a plate and whisk with a fork to combine. Roll each egg in the flour plate, then in the beaten egg, shaking off any excess each time, then roll in the breadcrumbs to coat.
Shallow fry in hot oil for 2-3min on each side or until a deep golden colour. Drain on kitchen paper and leave to cool.