Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (for 6 people) :Method: Soft boil six of the eggs for 4 minutes, remove from the water and place in an ice bath immediately. Peel and refrigerate.
Gently sweat the shallots and thyme in a little olive oil until soft and fragrant. Combine with the haggis, sausage meat and seasoning.
Divide the meat mix into 6 even balls each weighing about 120g. Flatten them out and wrap around the peeled eggs.
For the coating, whisk the eggs and milk together, dust the eggs in flour, then dip into the egg/milk mixture, then the breadcrumbs.
Deep fry until golden, then bake in a 200C oven for seven minutes.
Let rest in a warm place for 5 minutes to allow the heat to warm the centre of the egg yolk.