Crispy golden breadcrumbs give way to savoury mince and a jammy-centred egg at the heart of this dish. Rich curry mayo and flaky Maldon sea salt tie everything together in the most addictive way.
- Place the cucumbers into a bowl along with 1 teaspoon of salt, vinegar, honey and dill. Mix well then set aside to pickle.
- Boil 2 of the eggs for 5 minutes then remove and place into iced water. Peel and set aside.
- Place the mince into a bowl along with the spring onion, thyme, chilli, parsley, garlic, lemon zest, black pepper and a pinch of sea salt. Mix well then divide the mixture into 2 portions.
- Heat the oil to 170°C in a pot.
- Flatten the mince portion out into a 2cm round then carefully wrap each egg in an even layer.
- Beat the reaming 2 eggs in a bowl and place the flour & breadcrumbs into 2 separate bowls. Coat the outside of the wrapped eggs into flour, eggs then breadcrumbs to coat.
- Fry the eggs for 5-6 minutes, or until golden and cooked through. Drain on kitchen paper.
- Pour 1 tablespoon of the hot oil over curry powder to infuse then mix into mayonnaise and a lemon juice.
- Slice the eggs then season the yolks with sea salt. Spread curry mayo onto serving plates then top with scotch egg, pickled cucumber and extra dill sprigs.
Recipe by Courtney Roulston
