Le Rustique Camembert “Scotch Eggs” Two Ways with Honey and Mustard Dip
These delicious “Scotch Eggs” hide a cheesy secret inside! Dunk them into a tangy, sweet honey and mustard dip for a truly cheesy treat
Servings: 12 Eggs
Ingredients
- 400 g Herb Pork Sausages skinned
- 250 g Le Rustique Camembert cut into 12 cubes
- 2 Eggs beaten
- 50g Breadcrumbs
- Vegetable Oil
- 125 ml Runny Honey
- 2 tbsp Dijon Mustard
- 1 tbsp olive oil
Instructions
- Take each sausage and flatten out into a large thin circle. Put the Camembert into the middle and bring the sides up to cover the cheese. Gently shape them into an egg shape
- Dip them into the beaten egg and cover with bread crumbs
- Fill a deep-frying pan with about 10cm depth of vegetable oil and then heat it until smoking hot. Add 3 to 4 “Scotch Eggs” and cook over a medium heat for about 4 minutes, turning them over half way through cooking
- To make the dip: whisk the honey, mustard and olive oil together