Grandma Gracie would be so proud 😉 Total pub food, a bit of work, and such a nice treat on a cold weekend. You could prepare these a few hours a head of time or even the night before, just leave the breading and frying until you’re ready to serve. I love the addition of preserves (obviously) and pork always lends itself well with a little bit of sweetness. I used pork, however you could really improvise and use any sausage meat for this – chicken, turkey, or salmon and match your preserves accordingly.
1 lb pork breakfast sausage
Salt & Pepper
1 tsp fresh thyme
1 tsp cayenne Pepper
4 Tbsp Preserves
4 Eggs – soft boiled and peeled – a 4-5 minute egg is perfect
Egg wash – 1 egg, whisked with 1 tsp water
½ cup flour
½ cup Panko Bread Crumbs
Canola oil for frying
Remove sausage from casings; mix well in bowl with seasoning and fresh thyme. Divide into four equal pieces, flatten each and place a spoonful of preserves in middle of each patty, place soft boiled egg on top. Gently mold sausage meat around egg and preserves, sealing all edges well. Dredge each in flour, egg wash then roll in breadcrumbs.
Preheat oven to 350 and heat oil in deep fryer also to 350. Carefully fry eggs until golden on all sides, about 7-10 minutes– remove with slotted spoon and drain on paper towel Place eggs on parchment lined baking sheet, pop in the oven for 5-10 minutes just to finish cooking the sausage.
Serve with extra flaked salt, course ground pepper and a Caesar!