Paleo Scotch Eggs
8 eggs
750g sausage meat (free range best quality if possible)
Oil for frying (coconut, avocado or macadamia nut are best)
Instructions:
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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