Scotch eggs with mustard sauce

Ingredients for 4 servings:

• 450 g minced meat
• 2 garlic cloves
• Worcestershire sauce
• salt and pepper
• 4 medium-sized eggs, boiled
• 1 medium-sized egg(s), raw
• 150 g breadcrumbs
• 3 tbsp flour
• 1 bunch of spring onions
• some thyme
• some flour
• 1 jar white wine
• 100 ml water
• 1 tbsp mustard, sweet
• Worcestershire sauce
• Fat for frying
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

easy and fast

First, press the garlic, then mix the minced meat with the garlic, Worcestershire sauce, salt, and pepper in a bowl until combined. Then, peel the boiled eggs and coat each egg with a quarter of the minced meat mixture. Then, gently coat each egg, one at a time, in flour, the raw, scrambled eggs, and breadcrumbs. Now, prepare a small pan of oil or frying fat—the fat should be about 2 cm deep. Then, place the minced eggs in the hot oil for 3 minutes, turning them over until crispy brown on the outside. You can also place them in the oven for a few minutes. For a perfect sauce, finely chop the spring onions and fry them in a little olive oil, add the thyme, flour, and a glass of white wine. Cook for a minute, then add water. Stir in a large spoonful of sweet mustard and a little Worcestershire sauce. You can pour the sauce over the eggs or dip the eggs in it.