Egg Scotch

INGREDIENTS:

• 4 large eggs
• 1 1/2 cups cooked and mashed potatoes
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• Oil for frying

INSTRUCTIONS:

Boil the eggs:

• Place the eggs in a saucepan and cover them with water.
• Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 9-10 minutes.
• Once boiled, transfer the eggs to a bowl of ice water to cool completely. Peel the eggs and set them aside.

Season the mashed potatoes:

• In a mixing bowl, season the mashed potatoes with salt and pepper. Mix well to combine.

Assemble the Scotch Eggs:

• Take a portion of the seasoned mashed potatoes and flatten it in your hand.
• Place a peeled hard-boiled egg in the center and gently wrap the mashed potatoes around the egg, ensuring it's evenly covered.

Coat the Scotch Eggs:

• Roll each potato-covered egg in breadcrumbs until they are coated evenly.

Heat the oil:

• Heat enough oil in a deep frying pan or pot to submerge the Scotch Eggs. Heat the oil to 350°F (175°C).

Fry the Scotch Eggs:

• Carefully place the coated Scotch Eggs into the hot oil and fry them for about 5-6 minutes or until they are golden brown and the potato layer is crispy.

Drain and serve:

• Remove the Scotch Eggs from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve:

• Scotch Eggs without meat are a great vegetarian snack or appetizer. Enjoy them warm or at room temperature.