Welcome to our favourite Brunch recipe, made at home for you to enjoy! Let’s get right to it – this is serious business. Check out this delicious recipe you can make on your own!
Ingredients:
- 6 medium eggs
- 300g vegetarian haggis
- 2 tbsp chopped mixed herbs (eg sage, chives, thyme)
- 1/2 tbsp English mustard powder
- A pinch of ground mace
- 25g pinhead/coarse oatmeal
- 50g flour
- Splash of milk
- 50g dried breadcrumbs
- Sunflower or vegetable oil, to deep fry
Put 4 of the eggs in a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for 5 minutes, then plunge into a sink of cold water to cool. Meanwhile, crumble the haggis into a bowl and stir in the herbs, spices and oatmeal. Beat one of the remaining eggs and add to the mixture.
Put the flour in a shallow bowl, the final egg, beaten with a splash of milk, in a second, and the breadcrumbs in a third. When cool enough to handle, roll the eggs along a hard surface to crack the shells, then carefully peel. Roll each in the flour, then take about a quarter of the mixture into one palm and flatten it slightly. Put the egg in the middle and close the coating around it. Repeat with the other eggs, and then if you have time, put the eggs in the fridge for 20 minutes to firm up.
When you’re ready to cook, roll the eggs in the flour, followed by the egg, followed by the breadcrumbs. Repeat the last two layers if you have enough left to do so.
Fill a deep pan a third full of oil and heat to 170C (or when a crumb of bread dropped in sizzles and turns golden, but does not burn). Gently lower in the eggs and cook for about 5 minutes until crisp and golden, then drain on kitchen paper.
Bon appetit!