Main Dish: Scotch Eggs (Paleo)
Servings: 4
Prep Time: 45 minutes
Ingredients
2 lbs Ground Chicken
2 tsps salt
1/2 tsp nutmeg
pinch cinnamon
pinch cloves
1 tsp dried tarragon leaves
1/4 cup fresh parsley, minced (1 Tbsp)
1 TBS dried chives
2 Cloves Garlic, minced
8 large eggs - hardboiled
ground almond flour/bredding (optional)
1 large egg, raw (optional)
Directions
1. Preheat oven to 375 and cover a baking sheet with parchment paper
2. Mix chicken and all herbs - kneed with hands until well mixed
3. Divide into 8 sections and roll flat like a pancake
4. Wrap the meat around the egg, rolling with hands until even
5. (Optional) Roll meatball in almond flour, then raw egg, then almond flour again
6. Place on baking sheet and bake for 25 minutes
7. Increase temp to 400 and back 5-10 minutes more until eggs are golden brown and crisp