Perfect for a late summer or early autumn picnic, serve these favourite snacks hot or cold. Fill a medium pan with salted water and bring to a simmer. Half fill a second medium pan with vegetable oil and heat to 160°C. Blitz the chicken breasts in a food processor along with the garlic, sage leaves, and onion. Season and set aside. Lower the eggs into the simmering water and cook for 6 minutes. Scoop the eggs out and cool in cold water for another 6 minutes. Put the flour into one bowl, the breadcrumbs into another and the beaten eggs into a third bowl. Peel the cooled eggs and roll them in the flour until well coated. Using wet hands, wrap each egg in the chicken mixture. Carefully roll the chicken-wrapped eggs in the flour again, then dip into the beaten egg and roll in the breadcrumbs. Fry the scotch eggs in the oil for 5-6 minutes, turning over occasionally. In a small bowl, combine the cranberry sauce, mustard and mayonnaise. Drain the fried eggs thoroughly on kitchen paper. Serve warm or cold with the cranberry and mustard dip. See more Egg recipes Recipe taken from the SORTED Food recipe collection.