Mediterranean Scotch Eggs
A very British snack with a twist….
I used to love scotch eggs when I lived in the UK. The almost perfect paleo snack.. if it weren’t for the breadcrumbs. So when I went low-carb, I was sad that I could no longer pop into Marks n Spencer’s and grab one. It has to be said, a crappy scotch egg is a major disappointment, but a delicious one – is absolute heaven!
Of course, moving to Spain fixed that. I’m never tempted by a scotch egg here – they don’t exist. But I thought to myself, why not make them myself? And I have to say, these are ten times better than the processed ones from the UK… and 100 percent paleo and low carb. Can’t go wrong!
If you aren’t familiar with scotch eggs, they are basically pork mince, wrapped around a hard boiled egg. (Which, of course, is peeled!!) Then usually covered in breadcrumbs and deep fried.
Mine, of course, are a little different. And I used extra large eggs – so these are HUGE.
- 780g ground pork
- 7 eggs
- 120g shallots
- 50g chopped raw bacon
- 15 black olives
- 1 tablespoon of fresh thyme (I’m growing my own! yay!)
- 1 cup of ground almonds
- 1/4 tablespoon black pepper
- generous pinch of sea salt
- Oil for frying
- Preheat the oven to 200*C.
- First you want to hard boil 6 of your eggs. (Keep one aside!)
- If you don’t have almond flour to hand, then grind up some blanched almonds in your food processor before going any further.
- Empty out your food processor and put your almond flour onto a shallow plate and add a bit of salt and pepper.
- Throw the shallots, bacon, olives and thyme into the food processor and pulse. You want everything chopped, not pureed.
- In a separate bowl, mix the ground pork and the shallot/olive mixture. Throw in the black pepper and a generous pinch of sea salt.
- By this time, your eggs should be ready. Peel them! (This is pretty important!!)
- Scramble the egg that you haven’t hard boiled.
- Now, take an egg, roll it in a little bit of almond flour, then wrap it with some of the meat mixture. Stick this into the egg mixture and coat it with egg with your hands. This smooths out the ball of tastiness then roll it again in the almond flour and set it aside.
- Repeat 5 more times.
- Now shallow fry the scotch eggs in some oil. In theory, you could shallow fry until they are cooked through – as the pork is only about half an inch thick all the way ’round.
- But I didn’t. I shallow fried 3 at a time until the outside was completely cooked. Then stuck all 6 in the oven to cook for another 20 minutes until done.
- I have to admit, we ate one immediately, warm out of the oven. It was great, but the following day straight out of the fridge was even better.
- Perfect lunch, snack, travel food!