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A British Classic…Scotch Eggs with a twist!

Excited to share a favorite here on Work It Women! I grew up in England and Scotch Eggs were regularly bought and made a lot by my mum in my house! There is nothing better than a hot sausage-wrapped boiled egg, crispy coated on a cold night….and even better served cold over brunch the next day! I introduced this recipe many years ago to my husband and he is obsessed…I mean, anything wrapped in sausage and covered in some type of breadcrumbs can’t be wrong, right?!

This recipe has a “Work It Women twist”…it is grain-free (no breadcrumbs) but absolutely not flavor-free. Boiled Eggs (prepped in the Instant Pot) wrapped in Butcher’s Ground Pork then rolled in a mix of flax-seed meal, almond flour, salt, pepper, onion salt and some “everything but the bagel” seasoning from Trader Joes!

So where did those Scotch Eggs really come from?

Scotch Eggs originated in the Whitby area of Yorkshire in the late 19th century. Originally they were not covered in sausage meat but in a rich, creamy fish paste before being sprinkled with breadcrumbs. Their name in those days was ‘Scotties,’ allegedly because they were made at an eatery by the name of William J Scott & Sons close to the seafront. Hence, over a period of time, the term Scotch eggs was adopted. This was thought to be because the major food stores who started selling the delicacy were unhappy with the name and adopted a more formal approach to marketing, so the Scotch Egg was born!

Need I say more?? I used products from both Thrive Market as well as my favorite local grocery store, Trader Joe’s. If you haven’t heard of Thrive Market…then you are missing out. Thrive Market is the first socially conscious online marketplace offering the world’s best-selling natural and organic products at wholesale prices. Think Costco meets Whole Foods online!

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Check out the super-easy dinner recipe below to make your own! Let me know how it goes!

 

Print Recipe
Scotch Eggs with a Twist!
Enjoy this British Classic...just with a twist...grain-free and but still full of flavor and crunch! A sausage-wrapped boiled egg roasted to perfection! Enjoy with a fresh side of greens or alone with some dipping sauce!
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
Servings
Ingredients
Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
Servings
Ingredients
Side Dish
Instructions
  1. Pre-heat oven to 350 Degrees.
  2. Dry off the cold boiled eggs so they are ready to "wrap" with Sausage Meat
  3. Divide the Sausage Meat into 4ths
  4. Spread and wrap the Sausage Meat around the Boiled Egg. Make sure that there are not gaps and the Sausage Meat has 'sealed' the egg. Do this for all 4 eggs.
  5. In a bowl, mix the flour(s), seasonings with a tea-spoon.
  6. Carefully place the Sausage-wrapped egg into the 'flour' bowl and lightly coat with the mixture. Place each egg on a foil-lined, oil-sprayed tray.
  7. Place the tray in the pre-heated oven. Bake for 15 minutes. After 15 minutes, use tongs to rotate the "Scotch Eggs" and bake for another 15 minutes.
  8. Take the tray out of the oven, check that the sausage meat is fully cooked, then allow for the eggs to cool for 5 minutes.
  9. Serve with a side and you are ready to go!
Recipe Notes
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