8 hard-boiled eggs, cooled
All-purpose flour
500 grams (one pound) sausage meat
1/2 yellow onion, finely chopped
1 cup (90 grams) breadcrumbs
1/2 tsp (3ml) dried parsley flakes
fresh ground black pepper to taste
2 uncooked eggs
Additional breadcrumbs to coat
Boil eggs until ready and cool with cold water, then remove shells.
Dredge with flour while still wet, ensuring an even coating and set aside.
Combine sausage meat, onion, breadcrumbs and seasonings and mix well. Add raw eggs and mix thoroughly.
Divide sausage mixture into eight even portions and 'wrap' each egg with the mixture, rolling each egg in the additional breadcrumbs to coat, before placing on a lightly oiled baking tray.
The completed eggs are 'spritzed' with olive oil, to make a crisp coating when cooked.
Bake at 350°F or 180°C for about 40 minutes, turning if necessary.