Cutlery Free Mexican Spiced Eggs

Method

Step one

Put 5 eggs (shell still on) into a pan of cold water and bring to the boil. Boil for 3 to 3 ½ minutes for a soft centred egg, or 6-7 minutes for a hard centre, then transfer to a bowl of cold water. Once cooled, carefully peel the eggs.

Step two

Place the oil in a frying pan and cook the onion and cumin for 5 minutes until soft. Add the mushrooms and cook for a further 3-4 minutes, then stir in the milk powder.

Step three

Mix the drained tomatoes, Marvel Milk Powder and Paxo Sage & Onion Stuffing Mix together. Add the vegetables, the eggs, and half the cheese and combine. Place in a half gastronorm tray, top with the rest of the cheese, and bake for 25-30 minutes.

Step four

Divide the mix into 5 balls.

Step five

Take 3 plates, add flour to one, beat the 2 eggs and add this to the second plate, and on a third place the breadcrumbs mixed with the salt and pepper.

Step six

To coat the egg, flatten the ball of bean mix. Gently shape evenly around the egg, moulding it with your hands.

Step seven

Roll the wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Repeat until all five are prepared.

Step eight

Heat the oil in a deep pan or deep fat fryer to 180°C. Carefully lower the eggs into the pan and cook for about 8 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

Tips

Why not try with different cooked beans and spice blends?