Perfect for parties and buffets, this picnic classic is is extra special thanks to a hidden layer of bacon.
- 12 large eggs
- 800g cumberland sausages, skinned
- 5 tbsp parsley, finely chopped
- 2 tsp Worcestershire sauce
- 2 tsp English mustard powder
- 12 rashers smoked, streaky bacon
- 85g plain flour
- 200g dried breadcrumbs
- 1L sunflower oil, for frying
- Begin by putting 9 of the eggs into a large saucepan and cover with cold water. Bring to the boil, and set a timer for 5 minutes. Once the timer goes off, lift the eggs from the pan and transfer to a bowl of iced water.
- Grab a large bowl and mix together the sausagemeat, parsley, Worcestershire sauce and mustard powder. Season well, then break in one of the remaining eggs.
- In a separate bowl, beat the two remaining eggs with a fork. Take two plates and tip the flour out onto one, and the breadcrumbs out onto another.
- Bring a saucepan of water to the boil, then drop in the bacon rashers. Immediately turn the heat off and, after a couple of minutes, remove the bacon from the water.
- Take the chilled eggs and, one by one, gently de-shell then and then wrap a piece of bacon around each egg.
- Now, in a conveyor belt fashion, start coating the eggs. Roll your bacon wrapped egg in the flour, then take a good chunk of mince and cover the egg. Dip in the egg, then roll in the breadcrumbs. Transfer to a tray lined with baking parchment, and repeat with the remaining eggs. Cover with cling film and chill for at least 4 hours.
- When the time comes to cook, pour the oil into a deep frying pan or wok. Once the oil has come to temperature, carefully lower in one egg at a time and fry for about 5 minutes, gently turning until it is evenly browned. Remove, drain on kitchen paper and allow to cool before serving.
Lead image: bhofack2 via Getty images.