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!
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.
434 calories; total fat 36g; saturated fat 8g; polyunsaturated fat 6g; monounsaturated fat 20g; cholesterol 250mg; sodium 474mg; potassium 405mg; carbohydrates 5g; fiber 2g; sugar 2g; protein 23g; trans fatty acidg; vitamin a 796IU; vitamin c 5mg; thiaminmg; riboflavin 1mg; niacin equivalents 5mg; vitamin b6 1mg; folate 53mcg; vitamin b12 1mcg; calcium 100mg; iron 2mg.