Tintern Welsh Egg
4 hard boiled eggs, peeled
400g cooled mashed potato
2 diced and blanched leeks
150g grated Somerdale Tintern
100g dried breadcrumbs
100g plain flour
- Mix the potato, leeks and Somerdale Tintern together and use this to cover the eggs evenly.
- Put the eggs in the fridge for 30 minutes to firm up.
- When the eggs are firm, cover them in breadcrumbs, by first rolling them through the flour, then into the beaten egg and finally the breadcrumbs. Repeat the process until they are well coated.
- Deep fry for 5 minutes or until the core temperature is 80 degrees or bake in the oven for 25 minutes on a medium high heat.