Truffle and parmesan potato scotch eggs recipe
Probably the best scotch egg you'll ever have tasted. The addition of truffle oil and parmesan makes this recipe sublime.
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Ingredients
- 600g floury potatoes (such as maris piper), peeled and chopped into chunks
- 45g parmesan (or vegetarian alternative), grated
- 2 tsp truffle oil, plus extra to serve
- Large knob of butter
- Small handful fresh flatleaf parsley, finely chopped
- 10 large free-range eggs (4 lightly beaten, 6 left whole in their
- shells)
- Plain flour for coating
- 250g dried breadcrumbs
- Sunflower oil for deep-frying
- Sea salt flakes to serve
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