How to make it

1. Soft-boil 4 eggs for 6 minutes, 2 at a time, then peel.
2. Blitz the Gran Luchito tortilla chips in a food processor to fine crumbs and put in a bowl. Whisk the remaining two eggs in a second bowl and put the flour in a third.
3. Pulse the Gran Luchito chipotle chilli paste, bacon, spring onions, coriander, lime zest and juice and a pinch of salt and pepper in a food processor until roughly blended.
4. Squeeze the meat out of the sausages into a bowl and mix in the spice mixture, using your hands. Divide the mixture into 4 equal portions and roll into balls.
5. Dust each peeled egg and your hands in a little plain flour. Flatten a ball of meat in your palm, put an egg in the centre, then carefully wrap the meat evenly around the egg.
6. Dip each meat-wrapped egg in the flour, then the egg, then the Gran Luchito tortillas, then repeat the egg and tortilla stage to ensure a really crispy shell that won’t split when frying. Put on a plate in the fridge to firm up for 30 minutes.
7. Heat the oil in a deep-fryer or heavy-based pan to 150°C / 300°F, or when a piece of bread sizzles when dropped in. Carefully add the scotch eggs to the oil (one at a time) and cook for about 5 minutes until golden and crispy. Use a slotted spoon to turn them as they cook.
8. Leave to cool for 10 minutes before slicing in half.