Scotch Eggs with Watercress Salad and Piccalilli
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Ingredients
- 8 eggs
- 400 g pork sausagemeat
- 30 g plain flour
- 100 g breadcrumbs
- 60 g watercress
- 3 tbsp piccalilli
- 500 ml vegetable oil
Method
- 1
Boil six of the eggs for 6 minutes, then cool under cold water and peel carefully.
- 2
Beat the remaining two eggs in a shallow bowl, and put the flour and breadcrumbs in separate shallow bowls.
- 3
Divide the pork sausagemeat into six portions and flatten each into a round. Wrap a portion around each boiled egg, pressing to seal completely.
- 4
Roll each wrapped egg in the flour, then the beaten egg, then the breadcrumbs, to coat evenly.
- 5
Heat the vegetable oil in a deep pan to 170C and fry the scotch eggs for 8-10 minutes, turning occasionally, until deep golden and the sausagemeat is cooked through with no pink remaining.
- 6
Drain on kitchen paper and leave to cool slightly.
- 7
Toss the watercress and arrange on plates.
- 8
Serve the scotch eggs with the watercress salad and piccalilli.
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