- 6 Irvine’s Eggs, hard-boiled and peeled
- 75g plain flour
- 100g breadcrumbs
- 450g sausage meat
- 1 Irvine’s Egg
- 1 tsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- Salt and pepper, to taste
- Preheat oven to 200°C.
- Line a baking tray with baking paper. Place the plain flour in a shallow bowl or plate and season with some salt and pepper. Break the uncooked Irvine’s Egg into a second bowl and beat lightly. Place the breadcrumbs in a third bowl or plate and line up all the bowls in a row.
- Add the sausage meat into a bowl and mix through the fresh thyme and parsley until evenly combined. Dust your hands with the flour, scoop out a large ball of sausage meat and flatten it into an oval shape in your hand.
- Wrap the sausage meat around the Irvine’s Egg, pinching it together at the seam, then smooth the meat around the egg, making sure there are no gaps where the egg is peeking through. Dredge the sausage-covered egg in the flour, tapping off any excess. Set aside the wrapped and floured egg on the lined baking sheet and repeat this process with the remaining eggs.
- Once all the eggs have their sausage blanket and their dusting of flour, dip each one in the beaten egg, then roll it in the breadcrumbs. Place the finished egg on the lined baking sheet, then repeat with the remaining eggs.
- Place the eggs in the oven and cook for 25 to 30 minutes, until the breadcrumbs are crispy and the sausage is cooked through.