We love a scotch egg. A great protein and fat hit, packed with flavor, and full of nutrients – especially the way we make them. These are great at any meal time, or as a grab-and-go snack. We recommend bulk cooking so there are plenty for other days, as you will be scoffing these straight out of the oven!
Gluten-Free Mexican Scotch Eggs
Prep time: 15 minutes
Cooking time: 30-35 minutes
Serves: Makes 8 big scotch eggs
10 eggs (2 are for the coating)
12 high meat percentage gluten-free sausages
1 green pepper, deseeded and chopped into small chunks
1 red pepper, deseeded and chopped into small chunks
1/2 cup ground almonds
3 tsp smoked paprika
2 tsp dried oregano
1 tsp cayenne chili powder
Salt and freshly ground black pepper
Preheat the oven to 350 degrees Fahrenheit.
Bring a saucepan of water to the boil, add 8 of the eggs, bring to the boil again and cook for 4 minutes. As soon as the 4 minutes are up, remove saucepan from the heat, pour the hot water away, and replace with cold water to prevent the eggs from cooking further.
Mix the sausage meat, peppers, herbs, spices, salt, and pepper together thoroughly using your hands.
Peel your eggs, spread the ground almonds out on a plate, and then beat the remaining 2 eggs.
Carefully wrap the meat mixture around each egg until each egg is completely covered. Have a bowl of water handy and wet your hands a little to prevent the mixture sticking to you.
Once each egg is covered, roll each one in the beaten egg and then in the ground almonds. Then place onto a baking tray and into the oven for 25-30 minutes on the top rack.
Note: Some may split but don’t worry, they still taste awesome.
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