Chef Graham Dodds from The Mayor's House in Dallas stops by Good Day to take the mystery out of a favorite British breakfast.
4 whole eggs
1 English breakfast sausage, 8 oz
1 Tablespoon salt
1/2 Tablespoon white distilled vinegar
1/4 cup all purpose flour
1/4 cup buttermilk
Water as needed
1/2 cup panko breadcrumbs
Oil to fry- about 1 quart
Bring a pot of water (2 quarts) to boil and add the salt and vinegar.
Carefully lower eggs into water and set timer for 10 minutes. Prepare an ice bath in the meantime. Once 10 minutes passes, remove eggs from boiling water and put into ice bath. Let cool for a few minutes and then remove and peel.
Once peeled, roll in flour first. Divide sausage into 4 2oz discs and wrap around floured egg. Thin out the buttermilk slightly with the water. Dredge the sausage wrapped egg in the flour and then into the buttermilk and lastly in the panko breadcrumbs.
Heat oil to 325 degrees and fry until brown and sausage is cooked- about 8 mins.
Remove from oil and allow to rest for a couple minutes before slicing in half.