A vegetarian version of a Scottish speciality, using kidney beans for fibre and a reduced fat content.
Mix 225g (8oz) pork sausagemeat with 2 teaspoons finely chopped sage, thyme or parsley. Shape the mixture around the hardboiled eggs, coat and chill, then deep-fry for 3-4 minutes until golden.
Vitamins B12, B6, B1, B2
Not sure what I did wrong, but the Eggs undressed themselves while cooking! Both the Egg and the scotch tasted great. I will try again - 29 Jun 2014