- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 5 free range eggs
- 110 g plain flour
- 200 g fresh breadcrumbs
- 125 g pancetta, cut into cubes
- 200 g haggis, thickly sliced
- 1 tbsp sherry vinegar
- 1/2 cloves fresh garlic, crushed
- vegetable oil, for deep frying
- 1 bunches watercress
- 3 tbsp extra virgin olive oil
- 1 pinches salt
1. Cook four of the eggs in a pan of boiling water for 4-5 minutes, then remove from the pan using a slotted spoon. Transfer to a bowl of ice-cold water to cool.
2. Crack the remaining egg into a bowl and whisk with a pinch of salt and freshly ground black pepper. Sprinkle the flour and breadcrumbs into two separate shallow dishes and season both with salt and freshly ground black pepper.
3. Carefully peel the cooled boiled eggs. Dredge each one first in the flour, then dip it in the whisked egg, then roll it in the breadcrumbs until completely coated. Chill in the fridge until ready to cook.
4. Heat a non-stick frying pan until hot. Add the pancetta and cook for 1-2 minutes, or until just golden-brown. Add the haggis and cook for 4-5 minutes more, turning a few times during cooking, until just crisp around the edges and heated through. Transfer to a dish and set aside.
5. Return the pan to the heat and add the garlic and sherry vinegar. Cook for a minute, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.
6. Half-fill a deep, heavy based pan with the vegetable oil and heat to 180C/350F. Roll the chilled eggs in more breadcrumbs, then carefully lower into the hot oil and fry for 2-3 minutes, or until golden-brown and crisp. Remove and drain on kitchen paper. Sprinkle with a bit of salt.
6. Mix the haggis and the pancetta with the watercress. Place the egg on top. Mix the sherry vinegar pan juices with the extra virgin olive oil and drizzle over the finished dish.
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