A classic snack of British picnic and buffet tables: prepared by wrapping a soft-boiled egg in spiced sausage meat, coating it in breadcrumbs, and frying. With its crispy outside and soft yolk inside, it can also be served cold.
Boil 4 eggs in boiling water for 6-7 minutes and transfer immediately to ice water, then peel and set aside.
Knead the sausage mince with sage, salt, and black pepper and divide into 4 equal portions; flatten each portion in your palm and wrap it completely around a boiled egg.
Coat the mince-wrapped eggs in flour, then beaten egg, and then breadcrumbs, in that order.
Heat the oil over medium heat and fry the eggs for 8-10 minutes until the mince is fully cooked and the outside is golden brown; remove from the hot oil and drain on paper towels.
After letting it rest for a few minutes, cut in half and serve.
Important: Boil the eggs for 6-7 minutes and cool them in ice water; the yolk should be slightly underdone so it looks runny when cut. Allergen: contains egg, gluten (breadcrumbs) and additives that vary depending on the non-pork sausage used, if any.
If you shape the ground meat layer with wet hands, it sticks less, and you can wrap the egg more easily and in an even thickness.
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