Quail Scotch eggs with Dijon hollandaise

Get a pot of water on the boil and boil the eggs for 1 minute and 40 seconds. While the eggs are boiling, heat a frying pan to a medium heat and add half the diced onions, keeping a close eye on the eggs. When the eggs have been in for the given time, place them in a bowl with cold water and set aside. Add a pinch of sugar to the onions while stirring continuously until caramelised. Set onions aside.

In a medium bowl, mix the mince together with the caramelized onions then season generously with salt, pepper, soya sauce and a touch of lemon juice.

Peel the eggs. Take just enough mince to make two patties that are just slightly bigger than the egg, place the egg on one of the patties, put the other patty on top of the egg and then work it around in your hands to seal and make a round shape. Do so with the other 3 eggs.

Place flour, egg wash, and breadcrumbs separately in 3 different bowls. Coat each egg in the flour, egg wash and then breadcrumbs (in that order) and set aside.

See recipe for my hollandaise sauce in my ‘seared salmon with dill hollandaise’ recipe here. Instead of adding dill, add the Dijon mustard. Make hollandaise, cover and set aside in a warm place.

Heat up your oil and deep-fry your scotch eggs until golden brown. Finish in the oven for 5 minutes or until mince is cooked through.

Indulge by adding a generous scoop of Dijon hollandaise over your fried scotch egg and finish with a sprinkle of tomato concasse.

Tips

1. You could literally add any flavour to a hollandaise to pair it with different meals.
2. Different mince could be used for this recipe such as pork mince, boerewors mince, chicken mince etc.
3. For any hollandaise, it is 85g butter to 3 egg yolks.

Recipe reprinted with permission of Braam’s Bite. To see more recipes, please click here.
 
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