• 4 eggs
• 6 sausages
• 1 tablespoon chives
• 1 tablespoon parsley
• 1 tablespoon mustard
• Salt and Pepper
• ½ teaspoon nutmeg
• To cover it
• 1 egg
• 100g plain flour
• 100g panko breadcrumbs
• Sunflower oil

1. Place the 4 eggs in a medium saucepan and cover with enough cold water to cover 1 inch above the eggs. Bring the water to a boil over medium-high heat. Boil for 4 minutes for soft yolks or 7 minutes for hard yolks. After boiling, strain and transfer to a bowl of cold water to cool.
2. In a medium bowl, mix the sausage (skin removed), chives, parsley, mustard, salt, pepper and nutmeg. Divide the mixture into 4 and roll each into balls.
3. Prepare 3 bowls: one with flour, one with the beaten egg, and one with the breadcrumbs.
4. Peel the eggs carefully and, one at a time, cover each one with the sausage meat. Squeeze the sausage ball in your hand, place the egg in the middle and wrap the meat around it.
5. Heat the oil in a heavy pan to 160°C. Roll the eggs wrapped in the flour, then the beaten egg and finally the breadcrumbs.
6. Carefully drop the eggs into the hot oil and fry for 4–6 minutes until dark golden. Transfer to kitchen paper to drain.

Originally featured on Prynhawn Da

Rysáit by Michelle Evans-Fecci