CORDON-BLUE SCOTCH EGG
A jammy egg surrounded by swiss, ham & seasoned chicken, rolled in panko & panfried to golden perfection. Served atop some arugula with spicy honey mustard
Makes 1 egg, 2 meals
For the Scotch Egg:
1/2lb ground turkey or chicken
1 clove garlic, minced
1tbsp parsley, minced
3 slices thin deli ham
3 slices thin deli swiss cheese
1/2c gluten free, rice or regular flour
1c gluten free or regular panko breadcrumbs
1/4c canola or vegetable oil
For the Salad:
1-1/2tbsp yellow mustard
Dash red pepper flakes (optional)
Bring a small pot of water to boil. Use tongs or a slotted spoon to gently lower one of the eggs into the boiling water and boil for 6min 50sec. Transfer to an ice bath.
Meanwhile, in a small bowl, combine the ground meat thru the pepper with your hands. Ready your breading station by cracking the other egg into a bowl and whisk well. Have the flour, egg and panko ready on separate plates and seasoned with salt n pep.
Peel the soft-boiled egg, discard the shell. Wrap the egg with first the swiss cheese and then the ham. Don’t expect it to stay together, just use one hand to hold it together, the meat mixture will be the binder. While the wrapped egg is in one hand, use the other to pick up fat tablespoons of the meat mixture at a time and add that around the wrapped egg. Seal the meat around the egg as you go, pinching and smoothing until you have an evenly distributed ball.
Gently roll the scotch egg in first the flour, then the whisked egg, and finally the panko. Let rest, uncovered, in a plate in the fridge for 10min. Heat oil in a small skillet over medium heat. Pan-sear the scotch egg on all 4 sides and then the ends, roughly 4min per side so the meat cooks all the way thru.
Whisk together the honey thru red pepper flakes. Scatter the arugula onto two plates, season with salt n pep and drizzle on the dressing. Carefully cut the egg in half lengthwise and set each half in the nest of arugula. Sprinkle a little salt onto the egg and serve immediately.
Don’t do it.