Ingredients

Step by step

1. Bring a large pan of water to the boil and prepare a bowl of iced water. Carefully lower 6 eggs into the boiling water and cook for 6½ minutes for a runny yolk, or 7 minutes for a jammier centre. Lift out using a slotted spoon and immediately plunge into the iced water. Set aside until the eggs are cold (about an hour).
2. Remove the skins from the sausages and transfer the meat to a large bowl with 1 tablespoon of the flour, the chopped herbs, mustard, fennel, black pepper, nutmeg and a large pinch of salt. Use your hands to really mix everything together, then divide the mixture into six.
3. Peel the cold boiled eggs. Flatten each meat portion between 2 sheets of baking paper into a rough circle about 16cm in diameter. Add the remaining flour to a bowl. Roll a peeled egg in the flour, shake off the excess and place in the middle of one of the meat circles. Using lightly oiled hands, shape the meat evenly around the egg, pinching any gaps together until completely sealed. Repeat with the remaining eggs, transferring each one to the fridge while you continue. Reserve the bowl of flour.
4. Beat the remaining egg with the milk in a bowl. Add the breadcrumbs to another bowl and season the reserved flour. Roll each meat-wrapped egg in the flour, followed by the egg, then the breadcrumbs. Transfer to the fridge while you heat the oil.
5. Pour the oil into a wide, deep saucepan until it comes about 2cm up the sides of the pan. Heat to 160°C-165°C or until a breadcrumb sizzles when added. Fry the coated eggs in two batches, turning occasionally, until crispy and deep golden-brown – approximately 5-6 minutes. Drain on kitchen paper.