Ingredients

Preparation

Eggs

Boil the eggs in boiling water for exactly five minutes and thirty seconds and quickly refresh in cold water.

Tip: carefully hit the shell all around and then peel under cold water.

Chimichurri sauce

Chop the herbs finely or crush it in a mortar. Peel the red onion and cut it into small pieces. Mix everything with the olive oil and vinegar, season with some salt, and let to settle for an hour.

The sauce will keep for around a week in the fridge.

Mincemeat filling

Cut the Fior delle Alpi cheese (100 g) into ca. 5 mm-large cubes. Prepare the onion and the garlic and cut finely. Now mix everything with the mincemeat, add the mustard, season with salt and pepper, and separate into four equal-size portions.

Finishing

Flatten a portion of mincemeat onto your palm, put an egg on top, and carefully wrap the mincemeat around. Press around on the mincemeat with light pressure until the egg is totally covered.

Prepare the flour, eggs (use the whole egg), and breadcrumbs in the corresponding bowl for the crumbs. Now carefully flip the mincemeat-covered egg in flour, then in the egg, and finally in the breadcrumbs.

Add enough oil in the pan to cover around half of the scotch egg to fry them. Heat the oil, carefully lay the scotch egg in the oil, and fry until it is golden-brown all around. Reduce the heat as needed.

Now let the scotch eggs drain a little on some kitchen roll and serve together with the chimichurri and a few gherkins.

«Et voilà!»