Prep Time: 10 Minutes (20-30 if you need to boil eggs)
Cook Time: 25-30 Minutes
Approx. Total/Net Carbs for Entire Dish:
3 g / 2 g
6 large boiled eggs, peeled
1.5 lb ground pork
2 tsp salt
3/4 tsp black pepper, ground
1/2 tsp nutmeg
Pinch or two of cinnamon
Pinch or two of ground cloves
1.5 tsp dried basil
1.5 tbsp chives
1/4 tsp garlic powder
1.5 teaspoon dried parsley
Tips & Substitutions
How much should I boil my eggs? Remember that the eggs are going to continue to cook in the oven. So we typically aim for eggs with set whites but soft yolk (about 4 minutes of cooking once the water has boiled).
Vary your seasonings & meats:
Try using Chinese five spice or curry powder to create a more Asian-inspired dish
Try lamb & Ras el Hanout seasoning for a Moroccan flare
You can test the seasoning of your pork mixture before committing to wrapping your eggs in it by just frying up a small bit of batter.
These are a great item to make ahead and eat throughout the week even cold.
If the meat is sticking to your hands just moisten them with a bit of water.
Missing that crunch from traditional Scotch eggs? Before putting your Scotch eggs in the oven, beat up 1 or 2 raw eggs. Then dip your Scotch eggs in the raw egg mixture and then roll your Scotch eggs in ground-up pork crackling to get an even coat.
Meat not browning? Turn your heat up! Try increasing the temperature to 400F for 5-10 minutes at the end of cooking.
Ground pork: Any other ground meat
Preheat your oven to 375F and line a baking sheet with parchment paper.
In a medium bowl, mix the ground pork, salt, pepper, garlic, nutmeg, cinnamon, clove, basil, parsley, chives, and garlic. Knead everything together just enough so mixed well, over-kneading can lead to tougher meat.
Divide your mixture into 6 even servings. Roll each serving into a ball and then flatten into a patty.
Place one egg into the center of each patty. Gently mold the pork around the egg until the egg is fully wrapped.
Brush your Scotch eggs with a little bit of oil and place on the prepared baking sheet.
Bake for 25-30 minutes turning halfway through until the Scotch eggs are golden brown on all sides.