Scratch Scotch Eggs

Classic scotch eggs are hard-cooked eggs wrapped in seasoned sausage, rolled in bread crumbs, and fried. For this version we traded bread crumbs for ground almonds and seeds, then baked. Delish!

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  • Makes: 6 servings
  • Serving Size: 1 egg, 1 cup arugula, + 1 Tbsp. aioli
  • Prep: 30 mins
  • Bake: 30 mins 350°F

Scratch Scotch Eggs

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Directions

  1. Preheat oven to 350 degrees F. Line a shallow baking pan with foil. In a medium bowl combine first six ingredients (through thyme). Add ground pork; mix well.
  2. Divide meat mixture into six portions. Flatten into thin patties and fold around eggs, sealing and smoothing edges to completely enclose.
  3. In a shallow dish combine almonds and sesame and/or poppy seeds. Roll eggs in almond mixture to coat; place in prepared baking pan. Bake 30 minutes or until meat is no longer pink. Serve on top of arugula with Aioli.

From the Test Kitchen

*Tip

To hard-cook eggs, place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a full rolling boil over high heat; remove from heat. Cover and let stand 15 minutes; drain. Place eggs in ice water to cool; drain. To peel, gently tap each egg on countertop. Roll egg between the palms of your hands. Peel off eggshell, starting at the large end.

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Nutrition Facts (Scratch Scotch Eggs)

  • Per serving:
  • 434 kcal ,
  • 36 g fat
  • (8 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 20 g monounsaturated fat ),
  • 250 mg chol. ,
  • 474 mg sodium ,
  • 5 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 23 g pro.
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