The first step to making these scotch eggs special is to soft boil them so they have a luscious creamy center. Simmer the eggs for only 5 minutes instead of 6 since they will cook more once you fry the outside.

Preheat oil in a deep cast-iron skillet to 350 degrees. Check the temp, I dropped my first one into too hot of oil and it boiled over, started a fire and cooked the prosciutto so fast that the pork sausage was still raw. Learn from my mistakes

In a medium bowl mix the sausage with salt together. Take 1/3 of the sausage and flatten out as thin as possible into a circle. Place a soft boiled egg into the center and secure the pork to surround the egg by pressing pork together, being careful to not break open the egg.

Lay out 2 pieces of prosciutto like an x. Place the sausage covered egg in the middle. Fold the prosciutto around the egg.

Gently drop one egg in at a time to fry. Fry for 5 to 6 minutes per egg or until the prosciutto is crispy and the pork sausage is cooked though. Remove from oil and set on a paper towel to drain. Slice in ½ with a very sharp serrated knife.

Place 1 tablespoon stone-ground mustard on a serving platter for each ½. Place each ½ on top of the mustard (which also helps the eggs from slipping while serving). Garnish with cilantro or fresh herb of your liking.

If you prefer to bake these instead of frying, preheat oven to 425 degrees F and baking on a baking sheet with edges for 20 minutes or until prosciutto is crisp and sausage is cooked through.