Scotch Eggs

• 2 eggs
• 170 g sausage meat
• 0.5 tablespoon of wholegrain mustard
• 0.5 tablespoon of chopped parsley
• 0.5 teaspoon of paprika
• 25 g flour
• 1 beaten egg
• 25 g breadcrumbs
• 1 tablespoon of oil
• Salt, pepper

This recipe requires the EXTRA CRISP lid. Prepare the ingredients.

Chop the parsley.

Mix the sausage meat with the parsley, mustard and paprika. Season.

Divide the filling in half according to the eggs. Flatten each piece between 2 sheets of cling film.

Place the eggs in the steamer basket with 200 ml of water in the bowl.

Pressure cooking

Separate the cooled eggs. Coat each egg with filling.

Dip the eggs in the following order: flour, egg, bread crumbs Place in an empty, oiled bowl.

Switch off the Cookeo and place the Extra Crisp lid on. Start mode 2 Grill for 15 minutes.