Boil 4 large eggs in a saucepan covered with cold water; bring to boil and cook for 6 minutes. Transfer to an ice bath after cooking.

Combine breakfast sausage, chopped chives, parsley, mustard, salt, pepper, and nutmeg in a bowl; mix thoroughly.

Peel the cooled eggs, divide sausage mixture into 4 portions, and wrap around each egg.

Set up coating station with flour, beaten egg, and panko breadcrumbs in shallow bowls.

Roll each wrapped egg in flour, dip in beaten egg, then coat with panko.

Heat oil in a deep frying pan; fry Scotch eggs for 4-6 minutes until golden brown.

Remove from oil, let rest on paper towels, then serve.