Boil the eggs to your desired level of doneness, then transfer them to a bowl of ice water to halt cooking.

Once cooled, gently shell the eggs under running lukewarm water and set aside.

In a large bowl, combine the ground sausage, chopped chives, English mustard, black pepper, and nutmeg. Mix thoroughly.

Divide the sausage mixture into equal portions, ensuring each egg will be evenly coated.

Wrap each egg with the sausage mixture using plastic wrap to shape it into a disk.

Set up bowls with flour, whisked eggs, and breadcrumbs, seasoning each with salt and pepper.

Dredge each wrapped egg first in flour, then whisked eggs, then breadcrumbs. Refrigerate briefly.

Heat oil in a deep saucepan to 350-360°F (175-180°C) and fry the eggs until golden brown, about 5-7 minutes.

Use a slotted spoon to remove them and let them drain on paper towels.

Serve hot or cold, as desired.