A classic British picnic and buffet snack: a soft-boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs, and fried. The outside is crisp and the yolk stays soft; serve it cold, too.
Boil 4 eggs for 6–7 minutes, then immediately transfer them to ice water. Peel and set aside.
Mix the sausage meat with the sage, salt, and black pepper, then divide it into 4 equal portions. Flatten each portion in your palm and wrap it completely around a boiled egg.
Coat each sausage-wrapped egg in flour, beaten egg, and then breadcrumbs.
Heat the oil over medium heat and fry the eggs for 8–10 minutes, until the sausage is thoroughly cooked and the outside is golden brown. Remove them from the hot oil and drain on paper towels.
Let the eggs rest for a few minutes, then cut them in half and serve.
Important: Boil the eggs for 6–7 minutes, then cool them in ice water; the yolks should not be fully set so they look runny when cut. Allergens: contains eggs and gluten (breadcrumbs); other additives depend on the sausage ingredients.
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