POSH IRISH BREAKFAST

With a Pork Crackling Coated Scotch Egg

(Servings 6 People)

Ingredients (Scotch Eggs)

• 6  Farm Fresh Eggs
• 3 Bags (Scratch My Pork Salted Flavour) Chopped Finely
• 450g Quality Sausage Meat
• 1 tbsp. Finely Chopped Fresh Herbs (Parsley, Chives, Thyme)
• 1/2 tsp Hot Mustard
• 1 Beaten Egg
• Seasoned Flour
• Dry White Breadcrumbs
• Quality Soya Oi

Other Breakfast Ingredients

• 18 Pieces of Streaky Bacon
• 6 Vine Cherry Tomatoes 
• 6 Flat Cap Mushrooms
• 12 Rounds Black Pudding
• Salt & Pepper

Method

1. Bring a saucepan of water to the boil and place in the eggs carefully, one by one. Bring back to the boil and simmer for 5-7 minutes. (The eggs should be covered with water.)
2. Pour off the water and cover with cold water. The time depends on whether a runny or hard-boiled yolk is required.
3. Mix the fresh herbs and mustard thoroughly through the sausage meat. Divide the sausage meat into 6 even-sized pieces.
4. Put a piece of sausage meat onto a floured board and flatten it with your hand into an oval shape, large enough to cover an egg.
5. Shape the sausage meat around the peeled egg with your hands, making sure that the egg is evenly coated and there are no cracks. Cover the rest of the eggs in the same way.
6. Roll the eggs in seasoned flour, beaten egg and finally coat them with dry, white breadcrumbs and chopped Salted Scratch My Pork – Pork Crackling. Coat all the eggs in the same way.
7. Heat the oil for deep-frying, making sure it is deep enough to cover the eggs. The oil should be medium heat, 180°C/ 350°F because if it is too hot, the outside will be brown before the inside is hot.
8. Season Mushroom and tomatoes with salt and pepper
9. Grill the bacon until crispy along with the tomatoes and Mushroom with little oil.
10. Panfry the Black Pudding with a little oil.
11. Cut the Scotch egg in half and place on a board or plate.
12. Assemble the rest of the cooked breakfast ingredients to your desire and serve your favourite coffee and toasted bread. Enjoy your Breakfast.