A Sunday Brunch is normally a laid back affair so you don’t want to sit around a table but walk around freely and chat away to everyone. The best way to ensure that you have plenty of free time is to prepare as much as possible ahead of time.
|Taken from Trissalicious|
Scotch Eggs are a great item to add to your brunch. It can be prepared ahead, is a great fingerfood and tastes yummy if homemade. Fortnum & Mason in London claim to have invented the Scotch Egg in 1738 and they still sell it. Most supermarkets offer one version or another but nothing can be compared to a freshly made Scotch Egg. For a little change, I used quail eggs and used minced chicken rather than sausage meat.
You will need:
- 20 quail eggs (you can get a pack of 20 in the English Market)
- 600g skinned chicken breast (minced)
- 2 tbsp herbs (I only had parsley but chives go very well with it)
- 2 tsp Dijon mustard
- plain flour to toss the eggs in
- 2 eggs (beaten)
- 100g dried breadcrumbs
- oil for deep-frying
Boil quail eggs until done (put the eggs in cold water, bring to a boil and simmer for 5 mins). Leave to cool. In the meantime, put the chicken, herbs & mustard into a bowl and mix well.
Peel the eggs and toss in the flour. Using damp hands (the meat will stick to your hands otherwise), wrap enough chicken mixture around one egg to cover it completely (dividing the mixture into 20 beforehand makes it easier to get the right amount of meat). Brush each wrapped egg with the beaten egg (or dunk it) and roll in breadcrumbs.
Heat the oil to 180C (or until the oil sizzles when you add some breadcrumbs). Deep-fry the coated eggs until golden brown. Drain on kitchen towel to get rid of the excess fat and continue with the rest of the eggs.
You can serve these hot or at room temperature. When serving the eggs as a starter, serve 3 eggs per person on a plate with a mustard mayonnaise and a herb salad.