So. Scotch eggs. Hard boiled eggs wrapped in sausage. Mmmmm. Seriously? I read about them a couple places this week, my favorites being F.E.D. and Johnny Roadtrip. I really wanted to do a Pork x 3 egg with Canadian bacon, thick country bacon and sausage. Sadly, my Canadian bacon was too thick and wouldn't wrap around the egg well enough. I will defintately be re-trying this recipe with the Candian bacon.
These were really super easy. I wanted to add an extra Paleo-esque aspect by rolling them in the ground almonds and frying them in the bacon grease before throwing them in the oven. I am totally a breakfast person and I cannot imagine a more perfect breakfast unless I figured out how to add butter to this.
Prep Time: 10 min
Cook Time: 45 minutes
12 eggs, hard-boiled
12 slices thick cut bacon, lightly cooked
24 oz pork sausage
¼ cup ground almonds
· Preheat oven to 375˚
· If you can hard boil eggs the night before and cool in the fridge. Cook the bacon until done, but not crisp.
· Wrap each egg in a slice of bacon, then cover in 2 oz of pork sausage.
· Coat with ground almond, then cook in bacon drippings until lightly browned.
· Bake in oven on a raised rack for 45 minutes.
Allow to cool, wrap tightly in foil, then freeze.
nutrition information estimated at Livestrong.com: