Servings: 6
Preparation time: 10 minutes
Cook time: 20 minutes
Ready in: 30 minutes
Ingredients
• 6 pasture-fed, free-range eggs
• 1/2 pound organic pork mince
• 1/2 teaspoon Dijon mustard
• 3/4 tablespoon marjoram, chopped
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups parsley, chopped
• 2 onion chives, chopped
• 1/2 cup coconut flour
• 1 egg, beaten
• Coconut oil for deep-frying
Directions
1. Preheat oven to 350 degrees f.
2. Boil eggs in a pot of water for about 4 minutes. Let cool, peel, and set aside.
3. Combine pork mince, mustard, marjoram, salt, pepper, parsley, and chives. Flatten the meat mixture and mold it evenly onto each egg.
4. Dip each meat-coated egg in the egg batter, then coat with the coconut flour.
5. Heat coconut oil in a pan over medium heat. Deep-fry scotch eggs in coconut oil until golden brown, then place on a baking sheet.
6. Bake for 10 to 12 minutes. Cut the eggs in half and serve.
