adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Colin's Caesar salad with Scotch eggs
Colin's Caesar salad with Scotch eggs
0 Likes
Prep Time:
135 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Indulge in heavenly combination of creamy dressing, bacon, and Scotch eggs.
Ingredients:
  • 10 quail eggs
  • 250g good-quality pork sausage mince
  • 1 egg, lightly whisked
  • 100g plain flour
  • 100g dried breadcrumbs
  • 1 brown onion, sliced into 5mm rings
  • 375ml (1 1/2 cups) milk
  • Vegetable oil, to deep fry
  • 4 rashers middle bacon, cut into strips
  • 2 baby cos lettuce, cut into wedges
  • 50g aged pecorino, shaved
  • 1 egg yolk
  • 3 anchovies, chopped
  • 8.85 gm Dijon mustard
  • 1/2 lemon, juiced
  • 160ml (2/3 cup) grapeseed oil
  • 20.00 gm hot water
Instructions:
  • Boil the quail eggs for 2 1⁄2 minutes, then transfer to an ice bath to cool. Peel them carefully and place on a paper towel-lined plate to drain.
  • Divide the mince into 10 portions and shape each into a 5mm-thick disc. Put 1 egg in the center of each disc and mold the meat around the egg. Chill in the fridge for 15 minutes. Whisk an egg in a bowl. Prepare separate plates of flour and breadcrumbs. Season the flour. Coat each meat-wrapped egg in flour, then egg, and finally breadcrumbs. Transfer the coated eggs to a plate lined with baking paper and chill in the fridge for 15 minutes. Save the remaining flour.
  • Combine the onion and milk in a bowl and let it rest for 1 hour.
  • In a blender, combine yolk, anchovy, mustard, and juice until smooth. Slowly add oils in a steady stream until well combined. Thin out with water to desired consistency. Season to taste.
  • Fill a saucepan with vegetable oil until it reaches one-third up the side. Heat the oil to 180C using a cook's thermometer. Cook the eggs in batches for 4-5 minutes or until golden brown. Place them on a paper towel-lined plate to drain excess oil.
  • Prepare a tray lined with baking paper. Drain the onion and discard the milk. Coat the onion in the reserved flour. Deep-fry for 2 minutes or until golden brown. Place the fried onion on the prepared tray and season to taste.
  • In a non-stick frying pan over medium-high heat, sizzle bacon in olive oil, stirring occasionally, until golden, about 2-3 minutes. Transfer to paper towel to drain.
  • Cut the scotch eggs in half. Arrange lettuce on a serving plate, then add eggs, onion, bacon, and cheese on top. Finish by drizzling everything with the dressing.

Similar Recipes