Scotch eggs are classic pub food. Not only are they super delicious, but they are also chock full of protein! Unfortunately, the bad thing about most pub food is the generally high level of unhealthiness. Traditionally, a Scotch egg is covered in bread crumbs and fried. We substituted the bread crumbs with unsweetened coconut flakes and baked them in the oven to make this Paleo Scotch Eggs recipe both healthy and paleo-friendly. The coconut flakes are nice because they have a similar texture to breadcrumbs and the coconut flavour isn’t strong at all.
Paleo Scotch Eggs
Print RecipeIngredients
- 4 large hard-boiled eggs, peeled
- 1 pound of ground pork
- 1 teaspoon of kosher salt
- ½ teaspoon of fresh cracked black pepper
- ¼ teaspoon of dried tarragon
- ¼ teaspoon of dried thyme
- 1 heaping teaspoon of dried parsley
- ½ tablespoon of dried chives or 1 tablespoon if fresh
- ¼ teaspoon of Penzey’s Apple Pie spice
- 1 clove of garlic, minced or pressed
- 1 raw egg, beaten
- 1 cup of unsweetened coconut flakes
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a small/medium-sized bowl, mix the salt, pepper, tarragon, thyme, parsley, chives, pie spice, and garlic into the meat. You can use a fork or your fingers. Mix until well distributed.
- Form meat into 4 balls, each weighing a quarter pound. Press into thin patties.
- Wrap each patty around an egg, careful not to leave any of the eggs exposed. Roll around in your hands to help with coverage.
- Place the coconut flakes in a small bowl. Beat raw egg in a separate bowl.
- Roll a pork covered egg in the bowl with the beaten egg and promptly roll in a bowl of coconut flakes until well coated. Do this with each egg and place it on a baking sheet lined with parchment paper.
- Bake eggs for 25 minutes on the middle rack.
- To give the “breading” a golden colour, turn the oven to the high broiler setting. Turn eggs every 1 to 2 minutes until each side is nice and golden brown. You may need to remove the parchment paper if the edges of the paper start getting too dark.
- Serve with some spicy mustard or aioli.
