this is from the current issue of bon appetit (theme of this issue is a taste of scotland). being close to easter this one seems good: scotch eggs with fresh herbs: hard-boiled eggs are coated in sausage and breadcrumbs, then deep fried. they're classic fare at pubs and often are served with mustard or ketchup. ingredients: 1 lb bulk sausage meat 3 tbs minced fresh chives 3 tbs chopped fresh parsley 1 large egg (uncooked) 1 tbs dijon mustard 5 cups fresh breadcrumbs made from crustless french bread 1 cup all purpose flour 6 large hard boiled eggs, peeled vegetable oil for deep-frying mix sausage, chives and parsley in medium bowl and blend. whisk egg and mustard in a large bowl to blend. place breadcrumbs in large bowl. place flour in another bowl. roll 1 hard boiled egg in flour. using wet hands, press 1/3 cup sausage mixture around egg to coat. brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. place scotch egg on plate. repeat with remaining eggs (can be made 1 day ahead. cover and refrigerate). add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. heat oil to 325 degrees. add 3 prepared eggs to oil and fry until sausage is cooked through and coating is deep brown, about 6 minutes. using slotted spoon, transfer eggs to paper towels to drain. repeat with remaining 3 eggs. serve warm.
