Mix up your normal egg breakfast with these savory Maple Pecan Scotch Eggs. Ground pork is mixed together with warm spices to give that familiar sausage flavor, then wrapped gently around soft-boiled eggs. A dusting of ground pecans gives a delicious crunchy exterior after a quick sauté. Double the recipe and keep extras in your fridge for easy reheating.
Maple Pecan Scotch Eggs
Yields: 6 scotch eggs
1 lb. ground pork
2 shallots, minced
1 tbsp. maple syrup
2 tsp. Vital Proteins Beef Gelatin
1 tsp. dried sage
⅛ tsp. ground nutmeg
1 tsp. sea salt
¼ tsp. black pepper
¼ c. pecans
3 tbsp. coconut flour
1 tsp. ground cinnamon
6 soft-boiled eggs
High-heat cooking oil, for sautéing
In a large bowl, combine the ground pork, shallots, maple syrup, Beef Gelatin, sage, nutmeg, sea salt, and black pepper. Use a fork to mix it together well and set it aside.
Add the pecans, coconut flour, and cinnamon to a food processor. Process until the mix is finely crumbled. Dump it out into a wide, shallow dish or plate.
To assemble the eggs, divide the meat mixture into 6 even portions. Take one portion and flatten it out to cover your palm. Place a soft-boiled egg in the middle and gently wrap the meat around the egg, careful not to break the egg. Roll it between your hands to smooth out the edges. Roll the egg in the ground pecan mixture until all sides are covered in a thick coating.
Lightly grease a wide sauté pan with high-heat cooking oil and heat over medium heat. Add 2-3 scotch eggs to the pan at a time, rotating as they cook until all sides are browned. Remove to a cooling rack for 5 minutes before serving.