Categories: September

Ingredients

• 13 medium eggs, at room temperature
• 5 slices white bread, crusts removed
• 200ml milk
• 1kg good-quality pork sausage meat
• small handful chopped fresh parsley
• 1/2 tsp grated fresh nutmeg
• 12 rashers streaky bacon

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5.

2. Put 12 of the eggs in a saucepan of hot water and bring to the boil. Simmer for 5 minutes from the moment the water starts to bubble, then drain and run under cold water to prevent further cooking. When cool, peel the eggs carefully (they will still be a little soft inside, but this should avoid grey-ringed yolks after baking).

3. Soak the bread in the milk for 1 minute. Drain and squeeze dry. Put the bread and sausage meat in a large bowl, along with the remaining egg, parsley and nutmeg. Season generously with salt and pepper then mix together with your hands.

4. Line each muffin mould in a 12-hole tin with a rasher of bacon, and press some of the meat mixture into the base. Add a boiled egg to each mould, pointy end upp, and pack the meat mixture around and over the egg until completely covered. Bake for 30 minutes, or until nicely browned.

5. Run a knife around each one to loosen. Serve immediately, halved, or cool in the tin and serve warm or cold.

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