Scottish Eggs with Fresh Herbs

Directions

1. 1

   4 lg Eggs plain flour 8 oz Sausage meat 1 sm Egg, beaten 2 Spring onions, fine chopped Toasted breadcrumbs 1 ts Finely chopped fresh thyme S

2. 2

   Next mix the sausage meat with the spring onions and herbs and season well

3. 3

   Then shell the cooled eggs and coat each one with some of the seasoned flour

4. 4

   Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5x3 inches

5. 5

   Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely

6. 6

   Seal one by one, first in beaten egg and then throughly and evenly in the breadcrumbs

7. 7

   Now heat 1 1/2 inches of oil in a deep frying pan up to a temperature of 350-375 F

8. 8

   Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice broun colour