Herbed Scotch Eggs

When I think of scotch eggs, I think of supermarket shops with Mum. We would walk around the store and reach the deli counter, where my sister and I were allowed a scotch egg to nibble on while we made our way down each of the aisles.

This version differs a little bit to those that you would find in your ordinary supermarket, there is no deep fryer or overcooked egg yolk in sight! Using amazing free range eggs, organic pork mince and almond meal, these little guys will give you all the satisfaction of a scotch egg, without any of the bad stuff.

Served ploughman's lunch style with some cheese, crackers, pear and relish or spread, you have the perfect lunch! X

You will need (makes two):

2 medium sized free range eggs, plus one additional egg

200g pork mince, use organic if you can!

1/2 tsp smoked paprika

1 tsp minced garlic

5 sprigs of thyme, just the leaves

6 sage leaves

salt and pepper to taste

1/2 cup almond meal

coconut oil

Method:

Preheat your oven to 200°c on fan bake.
Place two eggs in a pot of cold water and place on a medium to high heat. Once the water hits boiling point, place a lid on the pot and take off the heat. Leave in the water for 3 mins (2 1/2 if the eggs are small, 3 1/2 if the eggs are large) and the place immediately in a bowl of ice water; we want the egg yolk to be nice a gooey when the scotch egg is finished, so the cold water will stop the cooking process!
While the eggs are cooling, grab a small bowl and combine the pork mince with the herbs, paprika, garlic and salt and pepper. The mixture should still look coarse, as it gives the final product a really nice meaty texture!
Peel your eggs, making sure all the shell is removed. On a piece of plastic wrap, spread out half of your pork mixture into a round(ish) shape, and set one egg in the center. Lift the edges of the plastic wrap and mold the meat around the egg until all of the egg is completely covered. Complete this step with the other egg as well.
Whisk your third egg in a bowl. Roll each scotch egg in the whisked egg, and set in the fridge for 10 minutes; this will help the egg absorb into the meat.
Sprinkle your almond meal onto a plate and season with salt and pepper. Thoroughly roll the egg in the almond meal, set on a tray lined with baking paper, and spray with some coconut oil to help the outside go golden brown and crisp.
Bake in the oven for 10-15 minutes, until the outter is golden brown and the meat is cooked through. You don't want to leave them in the oven too long as the egg will over cook, and hey, everyone loves a gooey yolk!
Let cool, store in the fridge and serve with your favourite accompaniments! Enjoy X

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