Scottish eggs

Name: scottish eggs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg potatoes something crumbly; 1 cup whipped cream 125 ml; 50 g butter; 12 pieces quail eggs; 1 Scale Catalan bratwurst 300 g; 75 g bread crumbs pack of 150 g; 1 egg beaten; 5 el olive oil; 1 onion shredded; 1 business suit garden peas extra fine (450 g, frozen); 1 tray fresh mint (15 g), leaves finely chopped

A tasty recipe. The main course contains the following ingredients: meat, potatoes (slightly crumbly), whipped cream (125 ml), butter, quail eggs *, Catalan bratwurst (300 g), bread crumbs (pack of 150 g), egg (beaten), olive oil, onion (chopped ), garden peas (extra fine (450 g, frozen)), mint ((15 g) and leaves finely chopped).

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes and cut into equal pieces. Boil for 25 minutes in water with salt. Drain and let the potatoes evaporate for 1 min in the pan over low heat. Heat the whipped cream for 1 minute in a saucepan. Stamp the potatoes, whipped cream and 25 g butter with the puree mash.
Meanwhile, cook the quail eggs hard in 3.5 minutes. Let it frighten under cold running water and peel them. Remove the skin from the sausage. Form of the sausage meat 12 flat balls of 1/2 cm thick. Put 1 egg in it and knead the sausage meat around it.
Put the breadcrumbs and the egg each in a deep plate. Roll the balls through the breadcrumbs, the egg and then again through the breadcrumbs. Heat the oil in a frying pan and fry the balls in 5 minutes until done.
In the meantime, heat 25 g of butter in a frying pan and fry the onion for 2 minutes. Add the frozen garden peas and cook for 3 minutes. Turn off the heat and add the fresh mint. Serve the scottish eggs with the puree and garden peas.