English Breakfast Scotch Eggs

Prep: 10 Minutes
Cook: 35-40 Minutes
Serves: 10

We love creating new scotch egg ideas. Scotch eggs are a nutritious, convenient meal or snack any time of the day. We cook large batches and spread out across the week or freeze.

Nutrition
Calories	449
Carbs	2.9
Fat	36
Protein	26
Free From

Ingredients

12 gluten free sausages
8 rashers of streaky bacon chopped/cubed (optional)
12 cherry tomatoes finely chopped (optional)
12 eggs (2 are for coating)
100g grounds almonds
Sea salt and freshly ground black pepper

Method

Pre heat the oven to 180c.
Fill a saucepan with water, big enough to hold 12 eggs or use 2 smaller ones and bring to the boil, add the eggs and boil for 6 mins. Once cooked place them in cold water.
Remove skins from the sausages and place the sausage meat, bacon, tomatoes (if adding) salt and pepper into a large bowl and using your hands mix all the ingredients together thoroughly.
Peel the eggs and set aside.
For the coating of the eggs sprinkle the ground almonds on a plate and season, beat the 2 remaining eggs in a bowl.
One by one shape the meat around your eggs ensuring there are no gaps and dip it in the beaten egg before rolling in the ground almonds to coat thoroughly.
Place the scotch eggs on a grill tray and bake in the oven for 30-35 until the tops go nice and crispy.

Top Tip: Wet your hands when shaping the meat around the eggs as it makes them easier to handle and stops the meat sticking to your hands.