The Broad Chare’s Scotch egg   Print Author: Terry Laybourne Ingredients 7 medium free-range eggs ½ medium onion, finely diced 120g unsalted butter ½ tsp chopped fresh rosemary ½ tsp chopped fresh thyme 1 tbsp chopped fresh sage 225g best quality sausage meat 225g haggis (steamed for 40 mins and cooled) 1 tbsp milk 100g plain flour 100g natural breadcumbs salt freshly milled pepper Method Plunge six of the eggs into simmering, salted water and cook for 6 mins. Lift … Continue reading The Broad Chare’s Scotch egg