Organic Gluten-Free Scotch Egg Recipe
These high protein paleo snacks are a great addition to any lunch box, stand-by snack in the fridge, or even as part of an evening meal!
Equipment
- Mixing Bowl
- Whisk
- Baking Tray
Ingredients
- 1600 g Organic Gluten-Free Sausage Meat
- 8 XL Organic Eggs
- 100 g Ground Almonds
- Salt & Pepper
- Mixed Herbs
Instructions
- Hard boil 6 of the eggs (approx 6 minuted should do it). Allow to cool, then peel carefully.
- While the eggs are boiling, mix the organic gluten-free sausage meat in a large bowl with 1 egg, the mixed herbs and salt and pepper to taste.
- Roll the sausage meat mixture into 6 large balls about the size of your palm.
- Flatten the balls on a chopping board until around half a cm thick. Make a small well in each just off centre using two fingers and place a boiled egg into each one. Carefully reform into balls swithout squashing the egg!
- Beat the remaining egg in a bowl, then roll each ball in it thoroughly to create a sticky coating.
- Roll the coated balls in the ground almonds to create a "breadcrumb" like coating.
- Place the Scotch Eggs on a baking tray and bake at 200ºC for 30 minutes, or until the meat is thoroughly cooked and the outer coating is crispy.
Notes
These Organic Gluten-Free Scotch Eggs are a fantastic high protein, low carb power snack. Perfect for a quick and convenient meal on the go for anyone following a Paleo or Keto type diet.
Enjoy them hot out of the oven, or allow to cool and store in the fridge for up to 5 days and eat cold.
Why not try with our Homemade Paleo Ketchup!