8 large eggs

2 tbsp distilled white vinegar

1 lb pork sausage

2 tbsp chopped fresh parsley

2 tbsp chopped fresh tarragon

vegetable oil for frying about 3 cups

1 cup all purpose flour

salt and freshly ground pepper

1/4 cup milk

1 cup panko or italian bread crumbs

MUSTARD SAUCE

1/2 cup mayonnaise

3 tbsp stone grouns mustard

juice of 1 lemon

1. Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil,then remove from the heat,cover and set aside 5 minutes.Plunge into the ice water to stop the cooking ;let sit 2 minutes. Gently peel the eggs and set aside.

Combine the sausage,herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined,about 3 minutes.

With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.

Season the flour with 1/2 tsp salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the breadcrumbs in a third dish.

Roll the sausage-covered eggs in the seasoned flour, shaking off the excess egg drip off, then roll in the breadcrumbs.

Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10-12 minutes. Mix the mayonnaise,mustard and lemon juice in a small bowl. Serve with the Scotch eggs.