Completely cover each egg with sausage meat.
Pass through flour, egg and breadcrumbs.
Shake off surplus crumbs.
Deep fry to a golden brown in moderately hot fat.
Drain well, cut in halves and serve hot or cold.
When served hot serve on a dish paper, garnish with fried or sprig parsley and a sauceboat of suitable sauce eg tomato.
When served cold garnish with salad in season and sauceboat of salad dressing.