Ingredients:
6 large eggs
1 cup all-purpose flour
1 cup finely crushed corn flakes
7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)
Vegetable oil (for frying)
Kosher salt, freshly ground pepper
Mustard
Special Equipment:
A deep-fry thermometerDirections:
Place 4 eggs in a small
saucepan; add cold water to cover. Bring to a boil; remove from heat,
cover, and let stand for 3 minutes. Carefully drain, then fill pan with
ice water to cool eggs. Gently crack shells and carefully peel under
cold running water. Place eggs in a bowl of cold water; cover and chill
until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Place flour in a wide shallow
bowl and crushed corn flakes in another wide shallow bowl. Divide
sausage into 4 equal portions. Pat 1 portion of sausage into a thin
patty over the length of your palm. Lay 1 soft-boiled egg on top of
sausage and wrap sausage around egg, sealing to completely enclose.
Repeat with remaining sausage and eggs. Whisk remaining 2 eggs in a
medium bowl to blend. Working gently with 1 sausage-wrapped egg at a
time, dip eggs into flour, shaking off excess, then coat in egg wash.
Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
Attach a deep-fry thermometer
to side of a large heavy pot. Pour in oil to a depth of 2” and heat over
medium heat to 375°. Fry eggs, turning occasionally and maintaining oil
temperature of 350°, until sausage is cooked through and breading is
golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer
eggs to paper towels to drain. Season lightly with salt and pepper.
Serve warm with mustard.
