Scotch eggs…part curious oddity, part absolutely tantalizing mash up of burger and egg. My scotch egg inspiration is none other than Mel from The Clothes Make the Girl. You may know her as the fantabulous creator of cookbook Well Fed 2. Her Scotch Eggs recipe in Well Fed (the original) were nothing short of mind-blowing, and I’ve loved them ever since.
This is one of the 30 recipes featured in my upcoming ebook, The Paleo Athlete, coming in January! Click here to check out a preview chapter.
What’s a Scotch egg? Take seasoned ground meat, envelope a perfectly boiled egg inside and you get the protein-packed snack you see here. Traditionally, Scotch eggs are breaded (yuck…gluten!) so all we do is leave that part off. Easy peasy. There are as many conceivable combinations for seasonings and meat as you can imagine, but I was looking for a way to use my Homemade Gingerbread Spice Mix with cinnamon, ginger and other warm spices. My mind wandered from pork to breakfast to breakfast sausage (and I remembered Popular Paleo made a breakfast-y Scotch egg recipe) and out popped these (ha…no pun intended). Another plus? They’re great as a pre-workout snack!
Ingredients for Paleo Breakfast Sausage Scotch Eggs (makes 6):
- 6 eggs
- 1 pound (500 grams) lean ground pork
- 1 Tablespoon homemade gingerbread spice mix (click for recipe)
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 Tablespoon honey (optional)
Directions for Paleo Breakfast Sausage Scotch Eggs:
- Boil 6 eggs. To prevent the yolks from getting grey, I cover the eggs with water in a pot and bring it to a boil. Cover the pot and turn the heat off. Let sit for 10 minutes. Drain the hot water and cover with cold water for a few minutes. Peel and set aside. (You can boil the eggs ahead of time to save this step). Don’t use very fresh eggs…they’ll be harder to peel.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and honey (optional). Mix until combined but don’t over mix…that’ll make the meat tough. Now it’s time to assemble the scotch eggs.
- For each scotch egg: Fill a 1/3 cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle (like you’re making a burger).
- Put the egg in the center.
- Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness.
- Make sure there are no cracks and that the meaty suit of armor is uniform.
- Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.
Change It Up:
- Use ground beef or chicken instead of pork.
- Serve with any kind of dipping sauce. I like mine with a dollop of homemade Paleo sriracha or some easy Paleo ghee Hollandaise. MMMM!
- Use maple syrup instead of honey.
- Double the recipe.