Scotch  Eggs

For the sauce

• 1 tbsp mayonnaise
• 1 tbsp whole grain mustard
• 1 tbsp Dijon mustard

For the eggs

• 4 Roma mild Italian burger patties
• 4 eggs, at room temperature
• 30 mL (2 tbsp) chopped chives

For the breading

• 70 g (1/2 cup) all-purpose flour
• 1 egg, beaten
• 65 g (1/2 cup) panko breadcrumbs
• Canola oil, for frying

For the sauce

• Mix the mayonnaise, whole grain mustard, and Dijon mustard together.

For the eggs

• Fill a small saucepan with water and bring it to a boil. Reduce the heat so the water is gently simmering. Carefully lower in the 4 eggs. Cook for 6 minutes, then transfer them to ice water to cool. Drain and gently peel the eggs. Set aside.
• Flatten the Roma burger patties to form 4 thin sausage patties.
• Using your hands, take one sausage patty at a time and place an egg in the center. Completely cover the egg with the sausage mixture. Repeat with the remaining ingredients.

For the breading

• Preheat the oil in a deep fryer to 165°C (325°F). Line a baking sheet or plate with paper towels.
• Place the flour in a shallow bowl and season with salt and pepper. Put the beaten egg in a second shallow bowl and the panko breadcrumbs in a third. Coat each egg in flour, shaking off the excess. Dip in the beaten egg, then coat with breadcrumbs. Shake off any excess and set the breaded eggs aside on a plate.
• Carefully place the eggs in the hot oil and fry for about 4–5 minutes per side.
• Drain on paper towels.
• To serve, cut the eggs in half using a serrated knife and place them on a plate over a swipe of Dijon mayo sauce.
• Serve with a green salad.