Leek, Chive And Caper Scotch Eggs

• 2 pounds potatoes, peeled and cut into even-sized pieces
• 2 tablespoons butter
• 2 large leeks, trimmed, cleaned and finely diced
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 bunch of chives, finely snipped
• 2 1/2 tablespoons capers, coarsely chopped
• 8 large eggs, plus 3 eggs, beaten
• 3/4 cup all-purpose flour
• 3 1/2 cups panko bread crumbs
• oil, for deep-frying
• Blanched asparagus, to serve
• Salt and pepper
• 3/4 cup white wine
• 3 large shallots, minced
• 2 tablespoons heavy cream
• 2 1/4 sticks cold butter, cut into cubes
• 1 tablespoon whole-grain mustard

1. Cook the potatoes in boiling water for 10 to 15 minutes, or until tender.
2. Drain and mash until smooth.
3. Melt the butter in a skillet, add the leeks, and cook, stirring, for 3 to 4 minutes, or until just tender.
4. Let cool, then add to the mashed potatoes along with the mustards, chives, and capers.
5. Stir to combine and let cool.
6. While the mixture is cooling, cook the whole eggs in a saucepan of boiling water for 4 minutes.
7. Drain and refresh in cold water, then shell.
8. Divide the cooled potatoes into eight equal portions.
9. Arrange the flour, beaten egg, and bread crumbs in shallow bowls.
10. Roll the eggs in the flour.
11. Flatten a portion of mashed potatoes with your palm and fold it around the egg to form a ball.
12. Roll this in the flour, then dip it into the beaten egg and roll it in the bread crumbs.
13. Set on a platter, repeat with the remaining eggs, then let chill in the fridge.
14. For the beurre blanc, bring the wine and shallots to a boil in a saucepan.
15. Cook for 3 to 5 minutes, or until reduced by two-thirds.
16. Reduce the heat, add the cream, and slowly add the butter, whisking continuously, to form a smooth sauce.
17. If it looks like the sauce is going to split at any point, add a little more cream.
18. When all the butter is mixed through, remove from the heat, stir in the mustard, and season with salt and pepper to taste.
19. Set aside in a warm place.
20. Half-fill a large saucepan or deep-fryer with vegetable oil and heat to 350F, or until a cube of bread added to the oil browns in 30 seconds.
21. Cook the eggs in batches for 5 minutes until golden brown.
22. Serve with the blanched asparagus, drizzled with the mustard beurre blanc.

potatoes, butter, leeks, mustard, wholegrain mustard, chives, capers, eggs, flour, bread crumbs, oil, blanched asparagus, salt, white wine, shallots, heavy cream, cold butter, wholegrain mustard

Taken from www.foodrepublic.com/recipes/leek-chive-and-caper-scotch-eggs/ (may not work)