This easy to make delicious snack is a perfect starter and can be enjoyed hot or cold.
6 x medium Scottish Eggs at room temperature
454g Haggis
50g Plain Flour
1 x tsp Paprika
150g stale White Bread
Sea Salt and Black Pepper
500ml Vegetable Oil
In a food processor make breadcrumbs from the bread.
Bring a pan of water to the boil.
Put 4 eggs in the boiling water and cook for 3 and a half minutes. Remove from the pan and run cold water over them until cool.
Gently peel the eggs.
Using your hand pat 100g of haggis around each egg till they are covered completely.
Whisk the other two eggs in a bowl.
Put the flour into another bowl and add the paprika and some salt and pepper.
Then put the breadcrumbs in a separate bowl.
Dip each egg in the flour, then the egg and finally the breadcrumbs.
Heat the oil in a heavy based saucepan until it reaches 180°C.
Deep fry the eggs for 4/5 mins till golden brown.
Serve on a bed of watercress with some wholegrain mustard.
