30 Days of Paleo Breakfast Meals
(Day 9)
Paleo Scotch Eggs
This Scottish recipe is perfect for a snack but, because it cleverly combines eggs, herbs and ground meat, it is also ideal for a paleo breakfast. Traditional Scotch eggs are peeled, boiled eggs which are wrapped in seasoned ground meat and then breadcrumbs but we are forgoing the breadcrumbs here because they are not necessary. Besides, the meat will crisp up nicely in the oven.
You can add any seasonings to these that you want, perhaps parsley, basil or thyme, or you might like to add some black pepper or cayenne pepper to spice them up, or a little mustard. The eggs only need to be boiled for 4 minutes. They will continue cooking in the oven.
It is important to ensure you dry the peeled boiled eggs well, else you will have problems trying to get the pork mixture to stick. Serve these warm or chilled, as you prefer. This recipe makes 6 servings. Any which you don’t eat right away will keep in an airtight container in the refrigerator for a couple of days.
What You Need:
6 eggs
1 lb ground pork
2 teaspoons dried herbs (your choice)
1/2 teaspoon sea salt
Oil, as needed
How to Make Them:
Put the eggs in a pan and pour in enough cold water to cover by an inch. Turn the heat up to bring them to a boil, then simmer the eggs for 4 minutes. Plunge them into cold water until they are cool enough to handle. Peel them and pat them dry using paper towels. It is important to dry them well, else the meat will not stick. Preheat the oven to 350 degrees F.
Combine the pork with your favorite dried herbs and some salt. Flatten about a sixth of the meat in your hand so it looks like a patty. Add the egg on top and work the pork all the way around the egg, to enclose it. Repeat with the remaining eggs and meat.
Arrange the Scotch eggs in a lightly greased baking dish and spray or rub a little oil over them (this is optional, but it does help them crisp up). Bake the Scotch eggs for 30 minutes. These are usually served chilled or at room temperature, so you might like to make them ahead.
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Save Print Paleo Breakfast: Paleo Scotch Eggs Author: CavemanDietBlog.com Ingredients
- 6 eggs
- 1 lb ground pork
- 2 teaspoons dried herbs (your choice)
- ½ teaspoon sea salt
- Oil, as needed
- Put the eggs in a pan and pour in enough cold water to cover by an inch.
- Turn the heat up to bring them to a boil, then simmer the eggs for 4 minutes.
- Plunge them into cold water until they are cool enough to handle.
- Peel them and pat them dry using paper towels. (Note: It is important to dry them well, else the meat will not stick)
- Preheat the oven to 350 degrees F.
- Combine the pork with your favorite dried herbs and some salt.
- Flatten about a sixth of the meat in your hand so it looks like a patty.
- Add the egg on top and work the pork all the way around the egg, to enclose it.
- Repeat with the remaining eggs and meat.
- Arrange the Scotch eggs in a lightly greased baking dish and spray or rub a little oil over them (this is optional, but it does help them crisp up).
- Bake the Scotch eggs for 30 minutes.
- These are usually served chilled or at room temperature, so you might like to make them ahead.
