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…well it’s logical, isn’t it?

I invented this recipe when I realised that I didn’t have any sausages to use as sausage meat.


1 Haggis

9 eggs, hardboiled

2 eggs, lightly beaten


Food colouring (optional.)


Cooking Oil



Sprinkle your work surface with flour.

Peel the hardboiled eggs.

Whisk the two remaining eggs in a bowl.

Zap the bread in a food mixer.

When it’s turned into crumbs, add a couple of drops of food colouring of your choice.

Zap again for a couple of seconds. Don’t worry if all the crumbs aren’t coloured as it gives a better effect.

Tip the crumbs into a bowl.

Open the packet of haggis. Place on the work surface & cut roughly into 9 portions.

Unlike Scotch Eggs, you don’t need to flour your hands.

Place a lump of the Haggis in the palm of your hand & roll it into a ball for a while, allowing it to warm up slightly, which makes it easier to handle.

Now press on the Haggis, flattening it out as large as it will go.

Place an egg in the centre & gently wrap the Haggis around it, covering it completely.

Keep working on it until the egg is completely covered with no cracks.

Roll in the flour, dip in the beaten egg, covering it completely, then roll it firmly in the breadcrumbs, pressing down to make the crumbs stick.

Heat enough oil in a pan to come halfway up the eggs.

Place some of the eggs in the hot oil, allowing space in between each one.

Fry for a few minutes until crisp, then turn over & fry the other side.

Drain on kitchen roll.

Serve with chips, salad, peas or beans, or just eat as a delicious snack.

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About Lyn

LYN FUNNELL CV (well, sort of!) Lyn had very successful careers as an Air Hostess, Sales Rep, (she was one of only a couple of women. She beat all the men regularly, becoming the Top Rep in the UK, and 2nd in the world.) And then Catering took over. She did everything from the washing-up, to Silver Service Waitress, and Chef. A few times, she had to cook the meal, dash round the other side and Silver Serve it! In between all this, she wrote as often as she could, building up a reputation as a published short story writer, (Horror and a twist in the tale,) and a Poet. She has appeared as a Performing Poet, and a Demo Chef. Then she discovered the world of the Food & Travel Writer. And that’s what she has continued doing to this day. Her main hobbies are Cookery and entering Competitions. She has won many prizes, including holidays and a moped. She enjoys entering Competitions, submitting her original recipes. She was first in many Competitions, including the Good Housekeeping Millenium Menu, Fruits of France, Bernard Matthews Turkey Recipe, and appeared on BBC’s The One Show Spag Bol contest. She was one of three Finalists, coming 2nd, which makes her Britain’s Spag Bol Queen! Now she runs B-C-ing-U! and loves it! After several years of being messed around by Editors, and having loads of contacts, Lyn formed her own online Magazine, vowing to treat her writers fairly, and to do everything possible to further their careers, publicise their books, etc. She now has a band of excellent regular writers, and the Magazine’s going from strength to strength! Lyn’s online published books; Adverse Camber A collection of my published poems. The First Book of Short Stories The Second Book of Short Stories The Third Book of Short Stories. Many of these stories have been previously published. St Anthony of Padua. The Patron St of the Old. A story of one woman’s terrible ordeal in a Home, and her family’s rescue of her. The Girl Who Watched. A Cuban girl is attacked by an English journalist & what follows! Willy the Whizz & the Wormhole. Suitable for Young Adults, aged 15-95! Get Out Of Debt And Stay Out – Forever! Unsympathetic, hard-hitting, realistic solutions to your problems. All these books are published by Andrews UK Ltd www.andrewsuk.com No, I didn’t pay them to Vanity Publish! They’re all available from Amazon, and many other online publishers. LYN FUNNELL.