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5 large eggs
1/2 cup all purpose flour
1 1/2 cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound pork sausage
1 teaspoon Dijon mustard
3 tablespoons fresh parsley
2 tablespoons fresh sage
Vegetable oil for frying
Bring a large pot of water to a boil.
Carefully lower in 4 eggs, and cook for 5 minutes.
Transfer the eggs to ice water to cool. Peel, and set aside
Place sausage meat in a bowl. Add herbs and mustard, and season with salt and pepper.
Separate the sausage into 4 portions and form into flat patties.
Beat the remaining egg and prepare three bowls with flour, beaten eggs and panko breadcrumbs.
Form sausage patties around the peeled eggs, then dredge, first in flour, then egg, and finally, panko breadcrumbs.
Fill a sauce pan halfway with oil and heat to 350ºF.
Deep fry eggs for 6 to 8 minutes until crisp and golden brown.
Alternatively, bake in a 400ºF oven for about 25 to 30 minutes until light golden.
Serve warm or cold.
