Scotch eggs. Boil 8 eggs for 5 minutes and leave to cool. Then shell the eggs and set them aside. Crumble a sausage into a bowl and dress with ground rosemary and sage, nutmeg and Worcestershire sauce, pepper and salt. Knead into a firm mixture. Finely roll out some mixture on a square piece of baking paper. Place the shelled egg in the middle and use the paper to cover it well with the mixture. Then pass the coated eggs on breadcrumbs and fry in extra virgin olive oil heated to the right temperature. When they are golden, drain and serve.