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    Brunch delights

    Sep 04, 2020 4 minutes
    RECIPES & STYLING:
    LIZIWE MATLOHA
    PICTURES: LUBABALO LESOLLE

    PANKO-ENCRUSTED SCOTCH EGGS

    SERVES 5 PREPARATION: 15 MIN COOKING: ABOUT 10 MIN

    5 large eggs
    500g pork sausage filling
    5ml (1t) mixed herbs
    5ml (1t) chilli flakes
    10ml (2t) wholegrain mustard
    10ml (2t) chopped fresh parsley
    salt and freshly ground black pepper
    flour for dusting
    2 eggs, lightly whisked
    100g panko or dried breadcrumbs
    oil for deep-frying

    1 Boil the eggs for 3-4 minutes until soft-boiled. Remove from the water and cool before carefully peeling away the shells.

    2 In a glass bowl, mix the sausage filling, mixed herbs, chilli flakes, mustard and parsley and season with salt and pepper.

    To assemble the Scotch eggs, dust your hands in a little

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