Paleo Scotch Eggs
Ingredients
- 3 large eggs
- 1 cup coconut oil for frying, or other fat such as lard, tallow, duck fat
- 1/3 pound Italian Sausage ground (or ground beef)
- 1/4 teaspoon Redmond Real salt
- 6 slices prosciutto
- 6 tablespoons stone-ground mustard
GARNISH:
- 1 tablespoon chopped fresh cilantro
Instructions
- The first step to making these scotch eggs special is to soft boil them so they have a luscious creamy center. Simmer the eggs for only 5 minutes instead of 6 since they will cook more once you fry the outside.
- Preheat oil in a deep cast-iron skillet to 350 degrees. Check the temp, I dropped my first one into too hot of oil and it boiled over, started a fire and cooked the prosciutto so fast that the pork sausage was still raw. Learn from my mistakes!
- In a medium bowl mix the sausage with salt together. Take 1/3 of the sausage and flatten out as thin as possible into a circle. Place a soft boiled egg into the center and secure the pork to surround the egg by pressing pork together, being careful to not break open the egg.
- Lay out 2 pieces of prosciutto like an x. Place the sausage covered egg in the middle. Fold the prosciutto around the egg.
- Gently drop one egg in at a time to fry. Fry for 5 to 6 minutes per egg or until the prosciutto is crispy and the pork sausage is cooked though. Remove from oil and set on a paper towel to drain. Slice in ½ with a very sharp serrated knife.
- Place 1 tablespoon stone-ground mustard on a serving platter for each ½. Place each ½ on top of the mustard (which also helps the eggs from slipping while serving). Garnish with cilantro or fresh herb of your liking.
- If you prefer to bake these instead of frying, preheat oven to 425 degrees F and baking on a baking sheet with edges for 20 minutes or until prosciutto is crisp and sausage is cooked through.
Nutrition
Calories: 511 | Fat: 37.8g | Protein: 30.2g | Carbohydrates: 0.6g | Fiber: 0.01g | P:E Ratio: 0.8