Scotch Eggs

Sent to me by my Aunt Donna. Since these are deep fried, they are not for the faint of heart, but it's a hearty breakfast all in one:
(makes 4)

6 large eggs
1 cup all-purpose flour
1 cup finely crushed corn flakes
7 oz. (3/4 cup) fresh breakfast chicken* or turkey* sausage, casings removed
Veg. oil
Sea salt*
Freshly ground pepper
Dijon* mustard

Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil, remove from heat, cover and let stand for 3 mins. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water, cover and chill until cold. Place flour in a wide shallow bowl, and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage, and wrap around egg, sealing to completely enclose.  Repeat with  remaining eggs and sausage. Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. Repeat with rest of sausage covered eggs. Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2", and heat over medium. Heat to 375. Fry eggs, turning occasionally, and maintaining oil temp. to 350, until sausage is cooked through, and breading is golden brown and crisp 5-6 mins. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with S&P. Serve warm with mustard.

"A debt is never too old for an honest person to pay".
Have FUN today.

Love,

MM