Paleo Breakfast Scotch Eggs with Honey Mustard
|1 (16 oz)|
Salt and Pepper
Refined Coconut Oil, for frying
Honey Wholegrain Mustard
Place eggs in small pot and cover with cold water. Remove from heat as soon as water comes to a boil, cover and let stand for 4 minutes. Drain and place eggs in an ice-water mix to cool. Very carefully, crack and peel eggs under cold running water. Set eggs aside.
In dry sauté pan over medium heat, carefully toast almond flour. Shake pan, moving almond flour around. Toast until golden brown 2-5 minutes.
In large bowl, combine sausage, toasted almond flour, salt and pepper. Mix until just combined.
Flatten 1/3 cup of sausage mixture into wide circle. Place soft-boiled egg in center and carefully wrap meat mixture around egg until fully covered. Wrap gently so as not to break the yolk. Repeat for each egg.
In large pot, pour oil to a depth of 2” and heat over medium heat to 375 degrees. Fry for 5-6 minutes, turning occasionally, until sausage coating is golden brown and crisp. Use slotted spoon to transfer eggs to paper towels to drain. Season with salt and pepper as desired.
For the dipping sauce, mix honey and mustard together in small bowl. Serve warm with eggs.
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