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Gluten-Free Scotch Eggs
Gluten-Free Scotch Eggs
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Prep Time:
35 minutes
Total Time:
1 hour 15 minutes
Lightened up American twist on classic British snack.
Ingredients:
  • 5 eggs
  • 1 cup walnut halves
  • 1/4 cup almond flour
  • 6 oz ground turkey
  • 1/2 cup finely diced onion
  • 1/4 cup finely diced celery
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage leaves
Instructions:
  • Preheat the oven to 400°F.
  • Place 4 eggs in a 1-quart saucepan and cover them with cold water about 1 inch above. Bring to a boil, turn off the heat, cover, and let stand for 4 minutes. Drain and cool the eggs under cold running water for 5 minutes. Crack and peel the eggs under the water using a large spoon to help remove the shell from the white. Pat dry and refrigerate until needed.
  • In a food processor, pulse walnuts until finely ground, being careful not to turn them into a paste. Transfer the ground walnuts to a small bowl and set aside.
  • Place almond flour in a separate bowl and set it aside.
  • Combine ground turkey, onion, celery, poultry seasoning, salt, and herbs in a large bowl. Divide mixture into 4 equal parts.
  • Coat each egg delicately with almond flour. Shape a quarter-inch patty of the turkey mixture on your palm. Put an egg in the center, cover it with the turkey mixture, and smooth it gently. Repeat for the rest of the eggs.
  • In a small bowl, whisk the last egg. Dip each turkey-coated egg into the beaten egg, then coat in walnut pieces, pressing gently to help them stick.
  • Place a wire cooling rack in a 15x10-inch pan and arrange the coated eggs on top. Bake for 35 to 40 minutes until the turkey mixture is golden brown, fully cooked, and the eggs reach an internal temperature of 165°F as measured by an instant-read thermometer.

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