Full English Breakfast Scotch Eggs

Boil 4 eggs in a saucepan of boiling water for 6 minutes for runny yolks, or 7 for slightly firmer yolks. Immediately transfer to a bowl of ice water to stop cooking. Once cool enough to handle, carefully peel the eggs.

While the eggs are cooling, prepare the sausage meat mixture. In a mixing bowl, combine the sausage meat, diced black pudding, chopped sage, and chopped thyme. Mix well with your hands until evenly distributed.

Divide the sausage meat mixture into 4 equal portions. On a lightly floured surface, flatten one portion of the sausage meat into a patty large enough to encase an egg. Repeat with the remaining portions.

Gently place a peeled egg in the centre of a sausage meat patty and carefully wrap the sausage meat around the egg, ensuring it is completely sealed. Repeat with the remaining eggs.

Prepare a breading station: Place the flour and breadcrumbs in separate shallow dishes. Lightly coat each sausage-encased egg in flour, then dip in the remaining 2 beaten eggs, and finally roll in the breadcrumbs, ensuring they are fully coated.

Heat the vegetable oil in a large, deep saucepan to 170°C (340°F). Carefully lower the Scotch eggs into the hot oil, one or two at a time, and fry for 6-8 minutes, turning occasionally, until golden brown and the sausage meat is cooked through. Use a slotted spoon to remove the Scotch eggs from the oil and drain on paper towels.

While the Scotch eggs are frying, heat the baked beans in a saucepan. Add a dash of Worcestershire sauce if desired. Bring to a simmer and cook until heated through.

Cut the Scotch eggs in half and serve immediately with a side of warm baked beans.