Our Burford Browns yolks make this pub classic ooze in luxury.
5 Clarence Court Burford Browns eggs
300g good-quality pork sausage, skinned
1 teaspoon black peppercorn, crushed
140g cooked ham, shredded
25g sage, apple & onion stuffing mix
1 teaspoon chopped sage
1 teaspoon chopped thyme
1 teaspoon chopped parsley
100g plain flour, seasoned, plus extra for dusting
100g dried breadcrumb (preferably Paxo)
Sunflower oil, for frying
Piccalilli, to serve
Bring a pan of salted water to a rapid boil, then lower 4 of the eggs into the pan and simmer for 7 minutes 30 seconds exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
Put the sausage meat and herbs in a small bowl, mix to combine, then divide into 4 equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 seconds in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8 to 10 minutes until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.