Scotch eggs are part curious oddity, part absolutely tantalizing mash-up of burger and egg.
The Inspiration for These Scotch Eggs
My Scotch eggs inspiration is none other than Mel Joulwan. You may know her as the fantastic creator of the cookbooks Well Fed and Well Fed 2. Her Scotch Eggs recipe was nothing short of mind-blowing, and I’ve loved them ever since.
This is one of the 100+ recipes featured in my award-winning book, The Performance Paleo Cookbook!
So, let’s get to the question that everyone always asks…
What are Scotch Eggs?
Basically, they’re pub food. In the UK, you can walk into any corner store and find Scotch eggs sitting in the refrigerated grab-and-go section. They’re typically breaded and fried on the outside.
Usually they look pretty pathetic and not very appetizing. In truth, Scotch eggs don’t really wow until you cut them open, revealing the soft-cooked yolk of the egg nestled inside.
How Do You Make Scotch Eggs?
The method is pretty simple: take seasoned ground meat, envelope a perfectly boiled egg inside and bake. You’ll end up with the protein-packed snack you see here.
Of course, you’ll leave the breading off, though if you’re craving that same texture on the outside, just roll the Scotch egg in crushed pork rinds before baking in the oven.
There are as many conceivable combinations for seasonings and meat as you can imagine, but I was looking for a way to use my Homemade Gingerbread Spice Mix with cinnamon, ginger and other warm spices.
My mind wandered from pork to breakfast to breakfast sausage. Another plus: They’re great as a pre-workout snack!
Paleo Breakfast Sausage Scotch Eggs Recipe
- 6 eggs medium
- 1 lb ground pork
- 2 tsp ground cinnamon
- 1 tbsp honey optional, omit for Whole30
- 1-1/2 tsp salt
- 1/2 tsp black pepper
- Pinch ground nutmeg
- Pinch ground cloves
- Start by cooking the eggs. I steam them instead of hard-boil because the shell comes *right* off. To do that, place a medium pot on the stovetop, and fit with a steamer basket. Add an inch of water to the pot, and bring the water to a boil. Place the eggs into the steamer basket, cover and steam for 10 minutes. Set up a medium bowl with ice and water. When the time is up, plunge the eggs right into the ice bath. Cool for at least 10 minutes and peel.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.
- In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and optional honey. Mix until combined but don’t over mix; that’ll make the meat tough. Now it’s time to assemble the Scotch eggs.
- For each scotch egg: Fill a ⅓ cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle like you’re making a burger.
- Put the egg in the center. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Make sure there are no cracks and that the meaty suit of armor is uniform.
- Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.
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