Never had a Scotch egg? Essentially, it’s a boiled egg wrapped in breakfast sausage and then breaded and deep fried. It’s easy to make gluten-free, and many people enjoy the eggs with mustard.
- 6 organic, very fresh eggs
- 1 pound organic bulk gluten-free breakfast sausage
- 1 cup almond meal
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tablespoon sea salt
- 1 teaspoon mustard powder
- 1/4 cup duck fat or another paleo-friendly fat
- Preheat your oven to 350 degrees. Line a baking sheet with parchment.
- Place four eggs in a saucepan and cover them with cold water. Place the pan on the stove and bring to a boil.
- As soon as the water boils, remove from heat and cover. Allow to sit off the heat for four minutes.
- Plunge eggs in a bowl of ice water. Refrigerate and allow to cool completely.
- Carefully peel eggs.
- Pat sausage into four thin patties.
- Place an egg in the center of each patty, and wrap patty around the egg, sealing carefully.
- In a small bowl, combine almond meal, thyme, pepper, salt, and mustard powder.
- Whisk two remaining eggs in a small bowl.
- Dip each sausage/egg ball into egg wash and then into the almond meal mixture.
- In a large pot, heat the duck fat over medium-high until it shimmers.
- Add the eggs and cook until browned on all sides, about four minutes per side.
- Put the eggs on the prepared baking sheet and transfer them to the preheated oven. Cook until sausage is cooked through, ten to 15 minutes more.