We love scottish egg. A great hit for proteins and fats, full of flavors and nutrients – especially the way we make them. They are great at any meal time or as a grick-and-go snack. We recommend cooking in bulk to have enough of them for other days, as you will be making fun of them straight from the oven!
Gluten-free Mexican Scotch Eggs
preparation time: 15 minutes
Cooking time: 30-35 minutes
Serves: He makes 8 big scottish eggs
- 10 eggs (2 are for coating)
- 12 gluten-free sausages with a high percentage of meat
- 1 green pepper, cleaned of seeds and chopped into small cubes
- 1 red pepper, cleaned of seeds and chopped into small cubes
- 1/2 cup ground almonds
- 3 teaspoons smoked peppers
- 2 teaspoons dried oregano
- 1 teaspoon cayenne chili powder
- Salt and freshly ground black pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Boil a pot of water, add 8 eggs, boil again and cook for 4 minutes. As soon as 4 minutes have elapsed, remove the pot from the heat, pour out the hot water and replace with cold water so that the eggs do not boil any further.
- Mix the meat of the sausage, peppers, herbs, spices, salt and pepper well with your hands.
- Peel the eggs, place the ground almonds on a plate, then beat the remaining 2 eggs.
- Carefully wrap the meat mixture around each egg until each egg is completely covered. Have a bowl of water on hand and moisten your hands a little to keep the mixture from sticking to you.
- When each egg is covered, roll each in beaten egg and then in ground almonds. Then place on a baking sheet and in the oven for 25-30 minutes on the upper rack.
Note: Some may separate, but don’t worry, they still taste great.
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