Scotch Eggs

Scotch eggs. A classic breakfast treat most of us don’t make time for.

They are classically covered in breading, so it takes a little more thought to make them gluten free. While this is gluten free, it does use oats along with rice flour and flax seed meal which means it’s not “grain free.” I’m sure most of you won’t mind.

Scotch eggs are also usually made with pork sausage. Since my wife doesn’t eat pork, I used ground turkey seasoned with some “poultry magic.”

The ground turkey was easier to work with than I anticipated. It’s a little thinner and softer than pork sausage which was nice when trying to mold the meat around the hard boiled eggs. The hard boiled eggs, which I just got from the farmers market was a royal pain to peel. They must’ve been really fresh, which is awesome, unless you’re trying to peel them.

Here’s the what I used:

8 eggs. 7 Hard boiled, 1 raw.

1 package ground turkey (~1 lbs)

1/3 cup white rice flour

1/3 cup flax seed meal

1/3 cup oats

Poultry magic seasoning (~2 Tbp)

What I did:

Boil 7 eggs. When they are done boiling, preheat oven to 350F

Peel eggs (hopefully this won’t take you as long as it did for me)

Scramble one raw egg in a small bowl.

Mix your dry ingredients (oats, flax, and rice flour) into a second small bowl.

Mix seasoning into ground meat in a third bowl.

Now you have all your pieces, start layering!

Take a ball of ground meat slightly larger than a golf ball and flatten it out in your hands. Put 1 peeled hard boiled egg in the middle of the meat patty. Wrap the meat around the egg, making sure there are no gaps or thin spots.

Dip your sausage covered egg into the scrambled egg bowl, then dip the it into the dry ingredient bowl, coating the egg with oats and flour.

Place your coated Scotch eggs onto a rimmed cookie sheet or metal brownie pan.

Place the pan into the oven for 40 minutes. The liquid should run clear when it’s done.

Now you have breakfast for the week. Or at least for a few days. Enjoy!