Recipes
Date posted: 17/08/2018
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