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9 large eggs
1 pound breakfast sausage, casings removed
2 cups potato chips, crushed
1 cup flour
Oil for frying
Arugula (optional) for garnish
Bring a medium pot of water to a boil. Carefully drop in 6 eggs. Lower temperature to medium high to maintain gentle boil. Boil for 6 ½ minutes, no more or less. Use a slotted spoon to pick up eggs and place into a bowl of ice water to stop the cooking process. Cool eggs completely before moving onto the next step, about 5 minutes.
Carefully peel shells from eggs and set aside. Flatten sausage meat into six round, thin patties. Wrap an egg in each patty and place in refrigerator to chill for 10 minutes.
Prepare breading station, with a separate bowl for each ingredient: 3 eggs (beaten), 1 cup flour, and 2 cups crushed potato chips. Dip each sausage-wrapped egg in flour, then egg, then crushed potato chips.
Heat oil in a deep pot or deep fryer to 350°F. Place eggs in hot oil to fry for 4-5 minutes or until golden in color. Optional: serve on a bed of arugula.