Serves: 4 people

Preparation: 30 mins

Cooking Time: 10 mins

What You’ll Need:

• 6 medium eggs room temperature
• 245g cumberland sausages, skins removed
• ¼ tsp paprika
• Salt and black pepper
• Plain flour
• 25g water
• 1 tsp English mustard
• 75g breadcrumbs

What To Do:

• Preheat oven to 190C, put 4 eggs into a pan and add enough water to cover the eggs by 1 inch place over a high heat
• As soon as the water boils remove the pan from the heat and allow to stand for 3 minutes to finish cooking the eggs, fill a bowl with water and ice and once the 3 minutes are up place the eggs in the ice water to cool for 10 minutes (this will ensure a runny yolk)
• Mix the Paprika and some seasoning into the sausage meat (if the meat is too coarse you can blend it in a food processor with 1 tbsp of water) Divide the meat into four 60g balls
• When the eggs are cold peel them very carefully and rinse under a tap to remove any shell
• Flatten each sausage ball into a circle big enough to cover the eggs either using wet hands or between 2 sheets of Clingfilm. Wrap each eggs carefully until completely covered and egg shaped, place in the fridge for 15 minutes
• In a bowl add the flour with some seasoning, in a second bowl add the remaining 2 eggs with a tsp of mustard and beat well, in a third bowl place all the breadcrumbs
• Firstly roll each egg in the flour, tapping off any excess lumps, then roll in the egg and mustard mix and then into the breadcrumbs, making sure all the meat is covered. Place in the fridge until ready to cook
• Remove the eggs from the fridge and roll once more in the breadcrumbs to cover any damp patches (damp patches will go black in the fryer) you can also gently shape them again to look like eggs
• Heat a pan of oil or a deep fat fryer to 190C and fry the eggs 1-2 at a time for 2 mins. Then remove from the oil and plate up

Created by Kevin Love, Lidl’s ‘Chef in Residence’ www.lidl.co.uk