Turkey Scotch Eggs

Ingredients

• 4 soft boiled eggs, peeled
• 3 Tbsp fresh sage, roughly chopped
• 3 Tbsp olive oil
• 2 tsp kosher salt
• 1 tsp fresh black pepper
• 1 lb  ground turkey (Superior Foods Featured Item: #46140 – Michigan Turkey)
• ¼ cup torn  bread or breadcrumbs
• 3 Tbsp  milk
• 1 cup flour, for breading
• 2 eggs, blended, for breading
• 2 cups panko breadcrumbs (Superior Foods Featured Item: #44195 – Kikkoman)
• Oil, for frying (Superior Foods Featured Item: #90805 – Zoye)

Preparation

1. Boil eggs in a saucepan for 7 minutes. Drain pan and run eggs under cold water for a few minutes to slow cooking further.
2. Soak bread and milk in a small bowl for a couple minutes, then mash until smooth. This is called a panade.
3. Using an immersion blender, blend sage with olive oil, salt, and black pepper to form a green, fairly oily paste. (just finely chop sage and mix if you can’t blend).
4. Using your hands, mix ground turkey with panade and sage paste until well incorporated, but try not to overmix.
5. Divide meat into 4 4 oz. portions. Form each portion into a patty. Working one at a time, take a soft boiled egg and envelope it in a turkey patty.
6. Place flour, egg, and panko in dishes for breading. Place scotch eggs in flour first, and make sure they are completely covered. Knock off excess flour then roll in the egg wash. Let excess egg drip off before final toss in panko. Repeat process with each scotch egg.
7. Deep fry scotch eggs in 350°F oil for 9 minutes. Work in batches, so as to not overcrowd. Halve or quarter eggs long ways and serve with your favorite honey mustard.

Tips

Save some sage leaves to fry for a minute for garnish.