220 grams good quality black pudding (blitz in a food processor to make crumbs)
500g pork mince
1/2 teaspoon dried chilli flakes
1 tsp mixed dry herbs
10 turns of a salt grinder
15 grinds of a black pepper grinder
For the coating/crumb:
100g panko breadcrumbs
100g plain flour
1 egg beaten
Boil your 6 eggs until soft boiled – about 3 – 4 minutes. Remove from heat and run under cold water to cool down, then leave in a bowl filled with cold water.
Place the black pudding, pork mince, dried herbs, dried chilli flakes, salt and pepper and mix together really well using your hands.
Wash your hands, then peel your eggs and set them aside.
Divide your black pudding mixture into about 6 batches of 120g balls.
Take one ball of mixture and roll it into an oval shaped patty. Carefully pick it up and place it in your hand.
Place the boiled egg in the middle of the patty mixture. Carefully and gently close the patty mixture so that the egg so it is completely covered by the mixture. Don’t squash it too much otherwise you will break the egg, just gently pat it down to join it together. Place the egg on a plate and set aside.
Repeat this process for all the eggs until your sausage mixture is used up.
Once all the eggs are coated, place them it the fridge for about 30 minutes to chill and cool down. This also helps prevent the inside of the egg cooking when you bake it.
Preheat your oven to 180 degrees without fan.
Line a large baking tray with greaseproof paper and spray with non stick spray.
After 30 minutes, set up your bowls for the coating. In one bowl place the flour, then in another bowl place the egg mixture, then in the third bowl out the breadcrumbs.
Take the eggs out the fridge, and roll each one in first the flour, then the egg and finally coat it throughly in breadcrumbs.
Place each covered egg onto a well greased and lined large baking tray.
Spray all the eggs with some olive oil and then cook in the oven for about 30 minutes until brown and crisp on the outside.
Remove from the oven and allow to cool or tuck in straight away.
Store in the fridge if not eating them straight away once cooled down.
If you want to make these without black pudding, just leave out the black pudding mixture and add an extra 250g of pork mince.
If you want to deep fry these, feel free, but I am not sure how to do that.