Huevos escoceses paleo

Ingredientes

• 4 large eggs (+ 1 egg whisked in a separate bowl)
• 2 tablespoons almond meal (I use the almond meal left over from my almond milk recipe)
• 1 pinch salt
• 100 g mixed seeds (3 oz)
• 6 pork sausages (de-skinned, 100% organic meat – if possible)
• 1 teaspoon paprika
• 1 teaspoon sage
• 1 pinch pepper

Preparación

1. 1

   Turn oven on to 180° C / 356 ° F.

2. 2

   Place 4 large eggs in to boiling water for 6 minutes (medium eggs: 5 minutes, small eggs: 4 minutes). Take off heat and place in to ice-cold water whilst you carry on with the rest of the preparations.

3. 3

   In a blender, add the almond meal, pinch of salt and mixed seeds, blitz until coarse and crumbly, set aside in a bowl.

4. 4

   In the blender, add all sausage meat (make sure to de-skin beforehand), spices, a pinch of salt salt and pepper, and blend until fully combined and sticky.

5. 5

   Peel the cold eggs, gently as they will still be soft-boiled.

6. 6

   Now break sausage mixture in to 6 balls. Using the palm of your hand create a “cup” flat patty shape. Place one egg into the middle and work the sausage mixture around it making sure to fully seal all the sides.

7. 7

   Now, dip the ball in to the egg mix (1 whisked egg) and fully cover smoothing all the sides (this is how your meat and egg will stay bound)

8. 8

   Roll the ball straight in to the mixed seeds / almond mixture into a shallow frying pan over high heat.

9. 9

   Heat up about 1/2 cup olive oil and place scotch egg into the oil. Brown each side for around 1-2 minutes until golden brown, then place on to a baking sheet and bake for 5 – 6 minutes.

10. 10

    Serve straight away with homemade chutney, rocket and avocado.