This is a tasty dish for dinner parties. It's great for a snack, too. This recipe is for runny yolks – the good thing is they will keep for 2-3 days and the yolk will still be runny. Promise.

Serves 4


4 x Large Eggs

200g Sausage meat

100g Black pudding

125g Panko Breadcrumbs

Salt & Pepper

100g Plain Flour

1 x Egg whisked (for coating)

Vegetable oil (for frying)


Pre Heat Fryer– 190c

First boil your eggs. Bring a pan of water to the boil. Drop in the eggs and boil for 4 minutes. Plunge straight into ice water. Gently peel the eggs and set aside.

In a mixing bowl combine the sausage meat and the black pudding, season with the salt and pepper.

Roll this mix out flat between two pieces of cling film into oval shapes, twice as big as the egg.

Dust each egg with the flour then place the egg onto the meat mix. Wrap each egg with the meat ensuring its tightly packed, being careful not to break the egg. Next place the wrapped egg into the whisked egg mix and then into the breadcrumbs. Make sure each egg is completely covered.

Heat the oil in the fryer or a heavy-based saucepan and carefully lower each one into the oil. Be extremely careful as the oil is exceedingly hot. Deep fry for around 8 minutes.

Remove from the oil with a slotted spoon and drain on a paper towel.

If you’re not a fan of a runny egg cook your eggs a little longer.

Serve when slightly cooled.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin in Glasgow’s west end