Gluten-Free Mexican Scotch Eggs

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  • 5 (1)
50 MIN
8 SERVING
Medium

PROTEIN

77g

CARBS

39g

CALORIES

1122kcal

SUGAR

12g

cholesterol

421mg

FAT

18g

Ingredients

Serving

egg

10 large

green pepper

1 tablespoon, chopped

red pepper

1 pepper

smoked paprika

3 tbsp

dried oregano

2 tsp, ground

cayenne pepper

1 tsp

ground black pepper

5 g

salt

5 g

ground almonds

48 g

Gluten-Free Mexican Scotch Eggs

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  • 5 (1)

Instructions

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

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 the saucepan from the heat, pour the hot water away, and replace it with cold water to prevent the eggs from cooking further.

Step 3

Mix the sausage meat, peppers, herbs, spices, salt, and pepper together thoroughly using your hands.

Step 4

Peel your eggs spread the ground almonds out on a plate and then beat the remaining 2 eggs.

Step 5

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 from sticking to you.

Step 6

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.

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 mealtime, 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!

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