Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Serving 2 People
A Primal Scotch Egg Recipe made with all fresh whole ingredients using no flour or breadcrumbs. They can be made in 30 minutes and are great eaten hot or cold for breakfast or lunch. Traditionally, scotch eggs are made with sausage meat but this recipe uses pork mince instead. Great served with salad and mustard.
*250g-300g pork mince (free range if possible)
*4 large free range eggs
*Handful of fresh parsley
*Pinch of sea salt
*Freshly ground black pepper
*Butter for cooking
*120g mixed salad leaves, washed
*10-12 cherry tomatoes, whole
*Dijon mustard, sugar free, to serve (Optional)
1. Boil the eggs in a pan covered with water. Bring to the boil over a high heat. Once the water is boiling, turn the heat down to simmer for 10 minutes.
2. Transfer the eggs to a bowl with cold water. Leave the eggs to cool. Once the eggs have cooled, peel the eggs.
3. In a bowl, mix the pork mince with the fresh parsley, salt & pepper. Use your hands to mix together.
4. Then divide the pork into 4 portions. Flatten each pork mince portion into a flat pancake.
5. Wrap the meat around each egg. Make sure there are no cracks and the egg is encased with the meat.
6. Pre heat the oven to 220°C / 200°C Fan Assisted / 425°F / Gas Mark 7.
7. Melt some butter in a frying pan on a medium-high heat. Once melted, add the scotch eggs in and cook for about 8-10 minutes, turning to brown all sides of the meat.
8. Transfer the scotch eggs on a baking tray and put in the oven and cook for a further 15 minutes or until the meat is cooked through.
Tasty eaten hot or cold.
Enjoy served with mixed salad leaves, cherry tomatoes & some mustard (optional)