Ingredients
- Scotlay Scottish free range eggs 2
- MacSweens black pudding 2 large slices
- Arran grain mustard 1 spoon
- Macphies hollandaise sauce 4 spoons
- Panko bread crumbs
Method
- Boil an egg till the white is cooked and no more, the yolk needs to be very runny still approx. 2 mins, cool it in iced water to stop it cooking further,
- Roll the black pudding between two sheets of cling film till thin and big enough to wrap around the egg
- Wrap the egg in the black pudding then bread crumb it
- Warm the hollandaise over hot water and then beat in the grain mustard
- Deep fry the scotch egg till golden and serve with the hollandaise
- Garnish with salad leaves
- Served with Skye RED
Discover more
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