Prep Time 10 mins
Cook Time 30-35 mins
12 gluten free herby sausages (if you can’t get herby ones then add 1-2 tbsp of mixed herbs)
8 rashers of streaky bacon chopped/cubed
100g mushrooms finely chopped
12 cherry tomatoes finely chopped
12 eggs (2 are for the coating)
100g grounds almonds
Pink salt and freshly ground black pepper
Pre heat the oven to 180c. Fill a saucepan with water, one big enough to hold 12 eggs or use 2 smaller ones and bring to the boil, add the eggs and boil for 6 mins. Once done place them in cold water so they don’t cook any further. Remove skins and place the sausage meat, bacon, mushrooms, tomatoes, salt and pepper into a large bowl and using your hands mix all the ingredients together thoroughly.Now peel your eggs and set aside.
For the coating of the eggs sprinkle the ground almonds on a plate and season then beat the 2 remaining eggs in a bowl. Now 1 by 1 shape the meat around your eggs ensuring there are no gaps or splits in the meat, then roll it in the beaten egg before rolling it in the ground almonds and coating it thoroughly. Place the scotch eggs on a grill tray and bake in the oven for 30-35 until the tops go nice and crispy.
Top Tip: Wet your hands when shaping the meat around the eggs as it makes them easier to handle and stops the meat sticking to your hands.