7 medium eggs
1/8 cup flour
12 oz bulk pork sausage
1/2 cup panko bread crumbs
1/4 tsp ground sage
1/8 tsp salt
oil; for frying

1. Hard boil and peel 6 eggs.

2. Heat the oil to 375F for deep-frying.

3. Coat each hard-boiled egg with flour.

4. Divide the sausage into 6 equal parts. Make a thin sausage patty and coat each egg completely.

5. Mix the panko, salt, and sage.

6. Beat the remaining egg and coat the sausage/eggs in the beaten egg.

7. Roll the sausage/eggs in the panko mixture and cover completely.

8. Deep-fry the eggs for 7 to 9 minutes minimum.

9. Drain on paper towels.

Serve hot or cold with mustard on the side for dipping.

Notes:
If you use a savory breakfast sausage, sage is not necessary.

Larger eggs will require more sausage.