In a small saucepan add 6 of the eggs and bring to a boil for 4-5 minutes. Immediately remove from heat, place in cold water and remove the shells. Take care as the eggs will still be soft. Once de-shelled, set aside to cool while preparing the remainder of the steps.
Take the sausage meat from their skins and place into a bowl with any added herbs or spice that you wish, we used fresh thyme, parsley and black pepper. Mix all together with your hands.
Next you want to divide the sausage mixture into 6 equal amounts and roll into a ball then flatten. Place a cooked egg into each flattened bit of sausage and gently roll the meat around the egg so it is fully encased. You may find it easier to lightly dust your hands with flour as the sausage mixture gets quite sticky. Place on a tray lined with parchment or a silicone mat while you prep the remaining 5 eggs.
In 3 separate bowls prepare your flour, egg wash and panko breadcrumbs. I tend to season my flour & breadcrumbs with a little salt & pepper. Take each egg and roll first in the flour, then the beaten eggs and finally the panko crumbs and set aside to rest while you complete the others.
Heat a large pan of sunflower oil to about 170C on the hob. Fry the eggs no more than 2 at a time until golden brown. They should take about 5-7 minutes. Place on some paper towels to drain and allow to cool slightly before serving.
They taste great served warm on a bed of salad or alternatively allow to cool completely and refrigerate.As our eggs were freshly laid that day they were fine in the fridge for a good 5 days. Reheat them in the oven at 160C for approximately 15 minutes if you wish them warmer rather than chilled, but be aware the more heat you add to them the more the yolk with cook and harden, which is quite tasty as well.