A classic perfected.

Serves 6

YOU’LL NEED
8 large eggs
2 tbsp distilled white vinegar
1 lb bulk pork sausage
2 tbsp chopped fresh parsley
2 tbsp chopped fresh tarragon
Grapeseed oil, for frying
1 cup all-purpose flour
Kosher salt and ground pepper
1/4 cup milk
1 cup panko breadcrumbs
1/2 cup low-fat mayonnaise
3 tbsp stone-ground mustard
Juice of 1 lemon

MAKE IT
1) Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes.
2) Fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Peel the eggs and set aside.
3) Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
4) Preheat the oven to 350 degrees Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the panko in a third shallow dish.
5) Roll the sausage-covered eggs in the seasoned flour, shaking off the excess. Transfer to the egg-milk mixture and coat. Let the excess egg drip off, then roll in the panko.
6) Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes. Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.

THE MACROS
CALORIES: 430
PROTEIN: 18 g
FAT: 30 g
CARBS: 22 g