Chorizo, Sun Blush Tomato and Rosemary Scotch Egg
Course
Lunch
,
Picnic
,
Snack
Servings
Prep Time
2
people
20
minutes
Cook Time
8
minutes
Servings
Prep Time
2
people
20
minutes
Cook Time
8
minutes
Ingredients
200
g
of your favourite sausages
(we used James Kittow)
3
St Ewe Eggs
(we used Rich Yolk)
1
sprig of rosemary
roughly chopped
2
chives
finely chopped
2
sun blush tomatoes
chopped
Salt and Pepper
100
g
plain flour
100
g
Panko Breadcrumbs
Oil for deep frying
A deep fryer for cooking the scotch eggs