1 . Boil water in a deep pan . Add four eggs and cook for 6 minutes for soft-cooked or 7-8 minutes for firmer yolks . Transfer to an ice bath immediately . 2 . Cool eggs fully , then peel and roll in flour . 3 . In a bowl , mix bison , breadcrumbs , raw egg , parsley , and BBQ rub . 4 . Divide the mixture into 4 portions and flatten each into a patty . 5 . Place a cooked egg in the center of each patty and enclose it with meat . 6 . Season cornmeal with salt and pepper , then roll each egg in it . 7 . Place on a parchment-lined baking sheet , spray with avocado oil , and bake at 425 ° F for 10 minutes . Flip and bake for another 6-7 minutes . 8 . While baking , whisk together drizzle ingredients . 9 . Boil celeriac in salted water for 18-20 minutes until tender . Drain and let excess water evaporate . 10 . Melt butter with oil , cook garlic for 2-3 minutes , cool slightly , then add cream and miso . Whisk to combine . 11 . Process celeriac with butter mixture until smooth . 12 . To serve , spread celeriac mash on a plate , top with a halved egg , drizzle with maple mustard , and garnish with chives .
" You may have had scotch eggs before but you ’ ve never had THESE scotch eggs before ! We love to use bison in this recipe for its rich flavor . We firmly believe celeriac is the unsung hero of the root vegetable world . It ’ s incredibly flavorful and , paired with miso , it ’ s an umami-punch of creamy flavor to serve with the scotch eggs . Celeriac has a light celery flavor that you truly have to taste to understand how delicious it is !" - Maddie and Kiki , www . maddieandkiki . com
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