Scotch Eggs

I made these yummie Scotch eggs this morning. I made six, and I've had one already.

Here's my recipe:

Seven extra large eggs
Half a pound of sausage meat
Italian fine breadcrumbs
Salt and pepper

Hard boil six of the eggs. Allow them to thoroughly cool before attempting to peel. I find the easiest way is to carefully break the shells on a hard surface in as many places as possible, then gently remove the shell and inner lining, piece by piece.

Dip each egg in flour, mould a one sixth portion of the sausage meat around the egg, making sure there are no gaps. Beat the seventh egg, and dip each sausage coated egg in the egg mixture, followed by a dip in the breadcrumbs.

Fry each egg in extra virgin olive oil for approximately ten minutes, making sure that the meat is thoroughly cooked on all sides. Drain the surface oil on a kitchen paper towel.

Alternatively, they can be baked in an oven at about 400 degrees F for 30 minutes. This is more healthy, but I prefer them fried!