4 eggs, at room temperature

8 oz (225 g) Toulouse or mild Italian sausage, casing removed (about 2 sausages)

2 green onions, chopped

1 tsp (5 ml) Dijon mustard

Fill a small saucepan three-quarters full with water. Bring to a boil then reduce to a simmer. With a spoon, gently place the eggs in the simmering water. Cook for 5 minutes, then cool in an ice bath. This may be done the day before. Drain. Gently remove and discard the shells. Set the eggs aside on a plate.

In a bowl, combine the sausage meat, green onion and mustard. Divide and shape the mixture into 4 thin discs. Holding a disc in your hand, place a peeled egg onto the centre of each disc and shape to completely cover the egg. Repeat with the remaining ingredients. This step may be done the day before.

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