British Scotch Egg

Ingredients:

• 7 eggs at room temperature, divided
• 12 oz Italian sausage
• 1 teaspoon paprika, cayenne, or chili flakes
• 2 teaspoons dried parsley, chives, thyme, or 1 tablespoon fresh chopped (optional)
• 1/2 cup portabella mushroom, minced
• Salt, pepper to taste
• 1/2 cup all-purpose flour
• 1 cup breadcrumbs
• Canola oil for frying

Instructions:

1. In a small pot, bring water to a boil. Add 4 eggs and boil for 6-10 minutes, depending on your preferred level of doneness.
2. Immediately transfer the eggs to cold water to stop cooking, then carefully peel them.
3. In a mixing bowl, thoroughly combine 1 egg, Italian sausage, paprika, preferred herbs, mushrooms, salt, and pepper.
4. Divide the sausage mixture into 4 portions and wrap each boiled egg with the mixture, ensuring it is fully covered.
5. Beat the remaining 2 eggs for an egg wash.
6. Dredge each wrapped egg in flour, then dip in the egg wash, and finally coat with breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
7. In a small, deep pan, heat canola oil over medium-high heat. Fry the eggs until golden brown, about 10-12 minutes.
8. Serve hot with mayonnaise and a sprinkle of chili flakes.