A couple of weeks ago, I had a package of pasture raised ground pork in the freezer that I wanted to get used up but I also wanted to try something new with it. Well, as luck would have it, when I logged onto Pinterest there at the top of my feed one of the pinners that I follow had pinned a recipe for Scotch Eggs. I modified the pinned recipe to take into account what I had on hand by way of spices and herbs and we liked it so much that I’m thought I’d share the recipe we came up with.
GF Baked Scotch Eggs
1 lb ground pork
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
Pinch of cinnamon
2 tbsp dried parsley
1 tbsp chives
1/4 tsp garlic powder
8 large eggs (soft boiled)
1 egg (beaten)
1 c gluten free corn flake crumbs (<<affiliate link)
To soft boil the eggs:
Place eggs in a pot and cover with cold water. Add 1/4 tsp salt to the water. Bring to a boil, reduce heat and cook for 6 minutes (the timing starts when the water starts to boil.) Remove from heat, drain. Crack the shells with a spoon, fill the pot with cold water and allow to sit for 5 minutes. Peel the eggs.
While the eggs are cooling in the water, mix up the ground pork, spices and herbs. Divide the meat mixture into 8 balls approximately the same size.
To make the Scotch eggs:
Flatten out one of the pork balls into an long oval in the palm of your hand. Place a peeled egg on top of the meat and form the meat around the egg, covering the egg completely.
Roll each ball in corn flake crumbs, roll them in the beaten egg and then again in the corn flake crumbs.
Place on an ungreased baking sheet.(<<affiliate link)
Continue to make scotch eggs until you have used all the eggs and the pork mixture.
Bake at 400 degrees F for 25 to 30 minutes.
Serve with your favorite side(s).
Edited to add: Long time reader, Gretchen pointed out that not all corn flakes are gluten free, so I’ve edited the recipe to reflect that. Please make sure to check out that the corn flakes you plan to use are gluten free. Thanks Gretchen!
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