8 free range eggs
2 eggs, beaten
200g frozen peas
700g pork sausage meat (or use 12 fat sausages and remove the skins)
4 tbsp of flour
Salt and pepper
Pinch of nutmeg
4 spring onions, finely chopped
200g breadcrumbs, homemade or shop bought
1 tsp of Dijon mustard
A handful of fresh mint, finely chopped
- Put eight eggs into a pan of boiling water and bubble for five minutes. Remove from the heat and cover with cold water.
- Put the peas into a small pan and cook for about four minutes or until soft enough to mash, tip into a sieve and rinse with cold water. Put to one side.
- Mash the peas and stir in the finely chopped mint, nutmeg and spring onions or whizz it in a food processor until smooth.
- Put 1 tbsp of flour into a large bowl, add the salt and pepper, 100g of the breadcrumbs, the sausage meat, mustard and the pea mixture. Mix together well.
- Peel the shell off the cooled eggs.
- Use your hands to divide the pork and pea mixture into 8 portions. Flatten a ball of the mixture, put the egg on top and wrap it up, use more mixture to patch any holes. Carefully lay the balls on a baking tray lined with baking paper and put into the fridge to chill and firm up a little for about half an hour.
- Preheat the oven to 220 degrees.
- Put the remaining breadcrumbs onto a large plate.
- Dip each covered egg into the remaining flour, then the beaten egg and then roll in the breadcrumbs.
- Bake in the hot oven for 35-40 minutes. Or I made a few in the air frier which worked well (mine took about 15 minutes but your machine may need longer).
- Check the juices run clear and the meat is no longer pink before stopping cooking.
Recipe courtesy of Miranda Gore Browne.
Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.