Scotch quails' eggs with panko breadcrumbs
- 450 g good pork sausagemeat
- 12 quails' eggs, hard-boiled
- 1 tbsp sage
- 2 tbsp plain flour
- 2 free-range eggs (beaten)
- 50 g breadcrumbs
- 50 g panko breadcrumbs
- celery salt
Preheat the oven to 200°C/Gas Mark 6, then line a baking sheet with baking parchment.
Place the sausagemeat in a bowl with the sage and mix together with a fork. Divide the meat into 12 equal portions.
Take a portion of the sausagemeat and flatten it in the palm of your hand. Put one of the eggs in the centre and wrap the sausagemeat around the egg. Roll between your hands to make a rounded and even-shaped ball. Repeat with the remaining eggs and sausagemeat to make 12 balls.
Put the flour, beaten egg and breadcrumbs in three separate shallow bowls. Season the flour with the celery salt. Dip the eggs in the flour to lightly coat, then in the beaten egg, and finally in the breadcrumbs. Repeat with the remaining eggs and place them on the baking tray.
Bake in the oven for 20 minutes until golden. Cook’s perk: cut one open to make sure the sausagemeat is cooked throughout, then eat when satisfied