Thursday, May 16, 2013

Scottish Eggs

          My mom made these for the first time last spring, and we always complained that they were not made enough! It is a great breakfast all mixed into one.

  • Dozen of eggs
  • 1 package of sausage (I used nitrate/hormone/antibiotic free from The Wild Ramp.)
  • 1-2 tsp of sea salt
  • 1-2 tsp black pepper
  • 1/4 c almond flour
  1. Boil 8-10 eggs over medium to high heat. Peel once they have cooked and cooled.
  2. Preheat the oven to 350 degrees F while you prepare your boiled eggs.
  3. Crack one egg into a large bowl. Add the sausage, almond flour, as well as the salt and pepper.
  4. Take an egg sized portion of sausage (perhaps bigger) and cover the outside of the egg. You do not want any part of the boiled egg to be visible. The sausage will still be sticky, even with the almond flour, but it will stay put if you mash them into a ball shape around the egg.
  5. Cook on a baking sheet for 10-15 minutes. They will seem cooked on the outside, but you want to be sure to cut into them and check that the inside is done. Enjoy!

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