FunGuy Scotch Eggs

Make Dad some FunGuy food to remember this Father’s day with soft boiled FunGuy Scotch eggs!

This is no simple or easy recipe that just gets tossed together. No, this one requires patience and a bit of skill.

It’ll come with some not-so-nice words when that first egg breaks without warning, kind of like that first time Dad tried to teach you to drive. And it may take some practice, like when he showed you how to ride a bike.

But it’s a perfectly tasty way to say thank you for all he’s done since day one!

DIRECTIONS:

1. Prepare FunGuy mushrooms by brushing off any debris with a damp paper towel and trimming the ends of each mushroom.
2. Place the mushrooms, carrot, onion, garlic, rosemary, and thyme into a food processor and pulse until finely chopped but not puréed. If a food processor is not available, mince everything finely.
3. Heat the olive oil in a sauté pan over medium high heat. Add in the mushroom mixture and sauté for 5-7 minutes or until the carrots are tender and the onion is translucent. Transfer to a bowl and mix in the sweet potato. Season the mixture with salt and black pepper to taste. Allow to cool while preparing the eggs.
4. Bring a small pot of water to boil over high heat. Carefully drop the eggs into the boiling water with tongs and allow them to cook 5½ minutes. Remove the eggs with tongs and place them straight into the bowl of ice water to stop the cooking. If you prefer hard boiled eggs allow them to cook 8 minutes.
5. Once the eggs are cooled, carefully peel the egg shells off, rinse and set aside.
6. Place the flour and salt into a shallow bowl and mix together with a fork. In another bowl whisk together the beaten egg and the water. Pour the bread crumbs in to another bowl.
7. Roll the mushroom mixture into 4 even sized balls. Flatten out a ball about the size of palm of your hand. Lay the egg in the middle and carefully fold the mushroom mixture around the egg, remembering that these can easily break if using soft boiled eggs. Pinch the mixture around the egg to seal it and completely encase it in the filling.
8. Next roll the mushroom encased egg in the flour to lightly cover it. Then roll it into the egg mixture before placing it in the bread crumbs and rolling it around to cover it. Make sure to be careful during each step to keep your egg from breaking. Repeat with the rest of the eggs.
9. Pour the oil into a deep frying pan, about 1½ to 2 inches deep. Heat the oil over medium high heat. The oil is hot enough when a 1 inch cube of bread can fry in 30 seconds.
10. With a large slotted spoon, carefully transfer each Scotch egg to the oil and allow it to fry 3-4 minutes turning half way through. Once cooked, transfer the Scotch egg to a paper towel lined plate to drain of excess oil.
11. Allow to cool about 5 minutes before serving with a side of spicy mustard.

Tip 1: Boil a couple extra eggs just in case! These are soft boiled eggs and peeling can be a bit tricky making it a good idea to have one or two to practice on.

Tip 2: Using older eggs will make it easier to peel the shell. Look for eggs close to their use by date.

Have a Fun Father’s day meal!