PALEO FLAX AND CHIA SEED SCOTCH EGG

This is the best result so far...in trying to substitute the gorgeous crunch that you get from a panko crusted fried scotch egg!  If you don’t have to substitute breadcrumbs DON’T!  But for us that do this recipe was a rather good improvisation.  I make my own sausage meat from organic pork shoulder and belly minced and flavour with a herby mix of fresh marjoram, sage, thyme and chives along with sea salt and fresh ground black pepper and sometimes, only sometimes just a pinch of brown sugar.  I’m lucky to have our own hens who give us beautiful garden free range eggs, they keep the slugs and bugs under control, eat half our garden crop of chard, kale and greens but we don’t mind as their eggs are glorious.

Prep time 15 minutes / Baking time 15-20 minutes 

Ingredients 

(makes 4)

4 eggs just boiled (6 mins 40 seconds)

250g pork shoulder minced

250g pork belly minced

1 tsp chopped fresh thyme

1 tsp chopped fresh chives

1 tsp chopped fresh marjoram  

1 tsp chopped fresh sage leaves

1 tsp sea salt

1 tsp black pepper

6 tbsp whole flax seeds

6 tbsp whole chia seeds

Pre heat your oven to 180 C / 356 F.  Bring a pan of water to a simmer and add your eggs to boil, set the timer for 6 minutes and 40 seconds EXACTLY.  As soon as that timer rings drain the hot water off the eggs and fill with cold water, drain and re fill twice more in order to stop the eggs cooking any further.  This also stops that dark ring around the yolk from over cooking appear.  Peel and reserve to one side.

Place all the ingredients except the flax and chia seeds in a bowl.  Blitz the flax and chia seeds in a magic bullet or coffee grinder to make a seed flour, don’t over blitz or you will end up with a nut butter.  Place 2 tbsp of the seed flour in the bowl with the sausage mix and combine together with your hand.

Divide the mixture in to four, take a portion and press out in your palm to form a patty, place a egg in the center and squeeze the meat mixture up and over the egg until completely covered, repeat with the remaining 3 eggs.  Place the flax and chia seed in a bowl and roll each scotch egg in the seed crumbs coating all over.  Bake in the oven for around 15-20 minutes, you can tell when they are cooked as there is a little resistance and bounce when you push them.  Enjoy.