- 6 large eggs
- 1 cup all-purpose flour
- 1 cup finely crushed corn flakes
- 7 ounces (¾ cup) fresh breakfast sausage, casings removed (if necessary)
- Vegetable oil (for frying)
- Kosher salt, freshly ground pepper
- Mustard
- Place 4 eggs in a small saucepan; add cold water to cover.
- Bring to a boil; remove from heat, cover, and let stand for 3 minutes.
- Carefully drain, then fill pan with ice water to cool eggs.
- Gently crack shells and carefully peel under cold running water.
- Place eggs in a bowl of cold water; cover and chill until cold.
- DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.
- Divide sausage into 4 equal portions.
- Pat 1 portion of sausage into a thin patty over the length of your palm.
- Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.
- Repeat with remaining sausage and eggs.
- Whisk remaining 2 eggs in a medium bowl to blend.
- Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash.
- Roll in corn flakes to coat.
- DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
- Attach a deep-fry thermometer to side of a large heavy pot.
- Pour in oil to a depth of 2” and heat over medium heat to 375°.
- Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain.
- Season lightly with salt and pepper.
- Serve warm with mustard.
