When cooking the eggs, undercook them by one to two minutes to get slightly soft yolks that won't turn green after frying. Serve these crispy and delicious eggs hot or cold and cut in half, with Dijon mustard or hot sauce on the side.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Method
In bowl, whisk raw egg with mustard; set aside.Toss medium-cooked eggs in flour to coat. Remove sausages from casings; divide and shape into 4 patties. Encase each egg in sausage patty, pinching seams to seal. Brush sausage with mustard mixture; toss with panko.
Into deep-fryer or Dutch oven, pour enough oil to come 3 inches (8 cm) up side. Heat until deep-fryer thermometer registers 325ºF (160ºC). Cook eggs until golden and instantread thermometer inserted into sausage reads 160ºF (71ºC), about 6 minutes. Drain on paper towel-lined plate.
Nutritional facts Per serving: about
- Fibre trace
- Sodium 857 mg
- Sugars 6 g
- Protein 24 g
- Calories 467.0
- Total fat 37 g
- Potassium 361 mg
- Cholesterol 269 mg
- Saturated fat 10 g
- Total carbohydrate 8 g
%RDI
- Iron 15.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 2.0
