Now here’s a surprise dish. Carb free Scotch Eggs! Ideal for breakfast, lunch or snacks these tasty treats can be serves up on a bed of wilted spinach or with a hearty side salad to make a complete meal. They might look a bit fiddly to make but are really quite easy once you get the hang of it.

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Ingredients

600g chicken mince (free range, organic if you can)
6 hard boiled eggs, peeled
I brown onion
3 cloves garlic, smashed
½ red bell pepper, chopped
1/2  red pepper, seeded and finely diced
2 tbsp fresh ginger, chopped
2 tbsp fresh coriander, chopped
3 tbsp tomato paste
1 tbsp paprika
1 tbsp Dijon mustard
2 tsp chipotle sauce
1 tsp Himalayan or fine sea salt
1 tsp freshly cracked black pepper
1 tsp ground fivespice
1 tsp whole fennel seeds

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Method

Preheat the oven to 180 degrees

Lightly grease a muffin pan with coconut or olive oil; set aside

Add all the ingredients except chicken and hard boiled eggs to the bowl of your food processor and process until it reaches the consistency of a thick paste, about 1 minute

Add the chicken mince and process on pulse until all the ingredients are completely incorporated.

Divide mixture into 6 equal portions

Lay a piece of plastic film onto your work surface and place one portion of meat right in the center. Flatten the meat into a roughly half inch thick circle, then place an egg in the middle

Gently slide your hand under the plastic wrap and lift the whole thing up. Use the plastic film to shape the meat around the egg until the egg is completely wrapped, then finish “shaping” it with your bare hands

Place the finished egg in the muffin pan and repeat process with the remaining eggs and meat.

Place the Scotch eggs in the oven and set the timer for 25 minutes.

After 25 minutes, take the pan out of the oven and carefully tilt it over the sink to drain the liquid that has accumulated in the cups.

Place the pan back in the oven and continue cooking the eggs for an additional 5 minutes, or until nice and golden in coloration.

Remove eggs from pan and set to “dry out” and cool on a cooling rack for about 5 minutes.
Serve warm or cold, with a large mixed salad