Crispy Paleo Scotch Eggs (Baked with Coconut Coating)
Scotch eggs are classic pub food that's packed with simple but delicious flavours. If you'r eon a diet, this paleo Scotch eggs recipe is a must-try.
Equipment
Baking sheet (rimmed)
parchment paper
Mixing bowl (medium)
Instant-read thermometer
3 shallow bowls (for egg wash and coconut coating assembly line)
Ingredients
4 large eggs - hard-boiled and peeled
1 pound ground pork (minced pork) - minced pork, 450g
1 teaspoon kosher salt- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon tarragon - dried
¼ teaspoon dried thyme
1 teaspoon dried parsley
1 ½ teaspoons dried chives- ¼ teaspoon apple pie spice - or a pinch each of cinnamon, nutmeg, and allspice
1 clove garlic - minced or pressed- 1 medium egg - beaten
- 1 cup coconut flakes - unsweetened, 80g
Instructions
- Preheat oven to 375°F / 190°C (170°C fan-forced).
- 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.1 pound ground pork (minced pork), 1 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, 1/4 teaspoon tarragon, 1/4 teaspoon dried thyme, 1 teaspoon dried parsley, 1 1/2 teaspoons dried chives, 1/4 teaspoon apple pie spice, 1 clove garlic
- Divide the seasoned pork into 4 equal portions (approximately 4oz / 113g each). Roll each into a ball, then press into a thin, even patty about ¼-inch (6mm) thick.1 pound ground pork (minced pork)
- Place a hard-boiled egg in the centre of each patty and wrap the pork around it, pressing to seal all seams. Roll firmly between your palms for 15–20 seconds to ensure full coverage with no thin spots — exposed areas will split during baking.4 large eggs
- Place the coconut flakes in a small bowl. Beat raw egg in a separate bowl.1 medium egg, 1 cup coconut flakes
- Working one at a time, roll each pork-wrapped egg in the beaten egg, letting excess drip off, then roll in the coconut flakes, pressing gently so the flakes adhere. Place seam-side down on a baking sheet lined with parchment paper, spacing them at least 2 inches apart.1 medium egg, 1 cup coconut flakes
- Bake eggs for 25 minutes on the middle rack.
- Switch the oven to the high broiler (grill) setting. Broil the Scotch eggs, turning every 1–2 minutes using tongs, until all sides are evenly golden brown — approximately 5–8 minutes total. Watch closely as coconut flakes can go from golden to burnt in seconds. If the parchment paper edges start to char, transfer the eggs to an unlined baking sheet or remove the excess paper.
- Serve hot or at room temperature with spicy mustard, garlic aioli, or your favourite paleo-friendly dipping sauce. Use an instant-read thermometer to confirm the pork has reached an internal temperature of 160°F / 71°C.
Notes
Storage: Keep cooked Scotch eggs in an airtight container in the fridge for up to 4 days. They taste great cold straight from the fridge.
Freezing: Wrap each egg individually in cling film, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Use an oven or air fryer at 350°F / 175°C for 8–10 minutes to restore crispness. Microwaving works but softens the coconut coating.
Make-Ahead: Prepare through the coconut coating step, place on a parchment-lined tray, cover, and refrigerate for up to 24 hours before baking.
Pro Tip: Press the pork into a thin, even patty (about ¼-inch thick) before wrapping. Roll firmly between your palms for 15–20 seconds to compress the seams — this prevents the meat from splitting open during baking.
Nutrition
Serving: 1servingCalories: 534kcalCarbohydrates: 7gProtein: 29gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 309mgSodium: 741mgPotassium: 592mgFiber: 4gSugar: 2gVitamin A: 1610IUVitamin C: 14mgCalcium: 77mgIron: 3mg
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