A Crunchy Remix: Try This Pastrami Scotch Egg

• 6 tablespoons extra virgin olive oil
• 2 tablespoons grainy mustard
• 2 tablespoons champagne or white wine vinegar
• 1 tablespoon shallots, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 9 good-quality eggs (this is important because you're going to cut these babies in half, and you want the yolks to look all golden and gorgeous)
• 1 cup plus 1 tablespoon all purpose flour, seasoned with salt and pepper
• 2 cups panko bread crumbs
• 1 1/4 pounds pastrami (make sure it's extra fatty, to the point where you'd love eating it but might be embarrassed to admit it)
• 1 teaspoon caraway seeds, toasted and crushed
• 1 teaspoon grainy mustard
• 6 cups salad greens
• cornichons
• pickled onions
• grainy mustard

1. Combine all dressing ingredients in a jar with a tight lid, seal tightly and shake until emulsified.

extra virgin olive oil, grainy mustard, champagne, shallots, salt, freshly ground black pepper, eggs, flour, bread crumbs, pastrami, caraway seeds, grainy mustard, salad greens, cornichons, onions, grainy mustard

Taken from www.foodrepublic.com/recipes/a-crunchy-remix-try-this-pastrami-scotch-egg-recipe/ (may not work)