Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground pork

  2. 3 tablespoons 45ml Fennel seeds

  3. 1/2 Fresh sage - chopped

  4. 2 teaspoons 10ml Salt

  5. 1 teaspoon 5ml Freshly-ground white pepper

  6. 8 Hard-boiled eggs - peeled, chilled

  7. 3 cups 438g / 15oz Fine, dry bread crumbs

  8. 4 Eggs - beaten

  9. 4 cups 948ml Vegetable oil

  10. 2 Tomatoes - sliced

  11. Watercress Salad

  12. 1/2 cup 118ml Extra-virgin olive oil

  13. 2 tablespoons 30ml Fresh lemon juice

  14. 3/4 teaspoon 3.8ml Salt

  15. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  16. 5 Watercress - (lg bns) - stems removed,

  17. Leaves washed and well dried

  18. Horseradish Musta Mayo Sauce

  19. 1 cup 237ml Mayonnaise

  20. 1/2 cup 118ml Freshly-grated horseradish

  21. 1/2 cup 118ml Dijon or stoneground mustard

  22. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place hard-boiled egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.

  2. Dip chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.

  3. Preheat oven to 375 degrees.

  4. Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees). Fry eggs, 2 or 3 at a time, until golden-brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake10 minutes.

  5. For the Watercress Salad: Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Reserve in refrigerator until ready to serve.

  6. For the Horseradish, Mustard And Mayonnaise sauce: Blend ingredients together and refrigerate until ready to use.

  7. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish And Mustard And Mayonnaise for dipping. Serve while eggs are warm.

  8. This recipe yields 4 servings.


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