10 large Pace Farm eggs
½ a bunch of fresh chives
½ a bunch of fresh flat-leaf parsley
1 whole nutmeg, for grating
1 tablespoon mustard
plain flour, for dusting
150 g fresh white breadcrumbs
2 litres of vegetable oil
Boil the 8 eggs for approximately 4 minutes and peel once they are cooled.
Remove the skin from the sausages.
Chop up the herbs and mix them in a bowl with the sausage meat.
Add nutmeg, mustard and season with salt and pepper.
Divide the mixture into 8 balls.
Place the flour, two beaten eggs and bread crumbs into 3 separate bowls.
Roll one cooked in flour and mould one of the balls around it.
Roll this ball in the flour then the egg and then the bread crumbs.
Heat the oil to about 150ºC/300ºF.
Cook the eggs for approximately 4 minutes until golden brown.
Serve with Scottish Cheddar, some pickle and a few pickled onions.