Friday, 12 October 2012

Paleo Scotch Eggs

Paleo Scotch Eggs

  8 eggs

 750g sausage meat (free range best quality if possible)

  Oil for frying (coconut, avocado or macadamia nut are best)


To hard boil the eggs, place in a pot and cover with water. Bring to a boil over high heat. Once the water is boiling rapidly, turn the heat off and cover the pot with a lid for 10 minutes.

Transfer the eggs to a bowl of ice water to stop the cooking. When cooled, peel the eggs.

Divide the sausage meat into 8 equal portions.

Use your hands to form each portion of meat into a flat pancake a few inches wide. Wrap the meat around an egg, gently shaping it so there are no cracks and the egg is completely hidden.

Preheat the oven to 190 degrees. Pour just enough oil/fat into a deep pan to coat the bottom of the pan. Heat for 2-3 minutes over high heat on the stove until the oil is shimmering.

Cook two eggs at time. Roll the eggs around every few minutes in the oil so all sides of the meat become nicely browned. Cook each egg for about 8 minutes total.

Transfer to the oven and cook for 6-8 minutes more until the sausage is cooked through.

Eat the eggs warm or cold. Serve alone as a snack or with salad or mixed veggies as a main meal.

Store leftover eggs individually in freezer bags and pop into the freezer. Defrost overnight for snacks/breakfast.

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