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ANGUS RESERVE SCOTCH EGGS

Serves
6
Prep
15 mins
Cook
25 mins
Difficulty
Easy
Ingredients.
  • 800g Angus Reserve Chuck beef mince
  • 7 eggs
  • 2 Tbsp chilli sauce
  • 2 tsp Herbes de Provence
  • ½ cup breadcrumbs
  • sea salt flakes and freshly-ground black pepper
  • vegetable oil, for deep frying
  • fennel salad and green goddess dressing, to serve
Method.
  • Place 6 eggs in a saucepan of cold water and set over a moderate heat. Bring to a simmer, then cook for 6 minutes. Place in a bowl of iced water to cool completely. Peel carefully.
  • Combine the mince, remaining egg, chilli sauce, herbs and breadcrumbs. Season with salt and pepper, then mix well until smooth.
  • Divide the mince into six pieces, then wrap around the eggs, pinching to seal. Fry in hot (170°C) vegetable oil for 5 minutes, until firm to touch, then drain on kitchen paper. Serve with fennel salad and green goddess dressing.
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