1-Place 4 eggs in a pot of cold water, bring to a boil, and boil for 4 minutes for jammy yolks or 7 minutes for fully cooked yolks. Then, transfer them to ice water to cool and make peeling easier.

2-Prepare the sausage mixture by combining 10 ounces of uncooked breakfast sausage with 1 tablespoon of finely chopped chives, 1 tablespoon of finely chopped parsley, 1 tablespoon of prepared English mustard, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 packed teaspoon of freshly grated nutmeg. Divide the mixture into four balls.

3-Peel the cooled eggs carefully and pat them dry to remove any excess moisture.

4-Flatten each sausage ball into a 6-inch oval on parchment paper. Lightly coat each egg in 1/3 cup of all-purpose flour, place it in the middle of the sausage oval, and wrap the sausage around the egg using the parchment to help mold and seal it.

5-Set up your breading stations: one bowl with the remaining flour and a bit of salt, one with the beaten remaining egg, and one with 1 cup of panko breadcrumbs mixed with a pinch of salt.

6-Coat each sausage-wrapped egg first in the flour mixture, then in the beaten egg, and finally in the panko breadcrumbs, pressing gently to make sure they stick well.

7-Heat 6 cups of vegetable oil to 325ºF in a deep pan. Fry the coated eggs for 4 to 6 minutes until they’re golden brown and the sausage inside reaches at least 145ºF. Drain them on paper towels and let them rest a few minutes before serving.