recipes
Scotch quail eggs with bacon risotto and breadcrumbs
Serves:
Ingredients
- 200 risotto, ready cooked with chicken stock
- 15g bacon
- 25g butter
- 9 quail eggs
- 25g grated cheese
- 1 egg beaten
- 300g breadcrumbs
- Vegetable oil for frying
Method
Preheat the fryer cook the eggs in the boiling water. Plunge into cold water and peel. Roll in the bacon risotto then flour, egg and breadcrumbs . Very carefully heat the fry the Scotch eggs for 4 minutes, remove with caution and drain in a kitchen roll and serve with English mustard on the side.
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