I’ve been dying to delve into the kitchen to try the famous “scotch eggs” widely consumed in the Paleo community.

I have to admit, though, they have been a bit intimidating.

Most recipes bread and fry the little boogers.

That’s not for me.

But baking the meaty eggs to a crispy crust, while maintaining a bright and gooey yellow yoke inside, truly is for me.
The challenge and trepidation coming from these orbs comes from exactly that ~ creating a “crust” and maintaining a gooey yellow center.

Can it be done?

Well, in my kitchen, this time, it can. IT CAN!

Oh, and these little boogers, I find, must be served over the goodness of ‘sghetti squash, with a little butter and a lot of your favorite tomatoey sauce.

Scotch Eggs

1 lbs. 85% lean grass fed beef
sea salt and pepper
1 Tbs. Mrs. Dash Onion & Herb Seasoning Blend
6 pastured eggs, hardboiled and peeled

1 cup favorite tomatoey sauce or a drizzling of balsamic reduction

2 cups cooked spaghetti squash (baked at 425 degrees in foil, once seeded, is best)
sea salt and pepper
1 Tbs. Kerrygold butter
2 Tbs. fresh basil, cut into chiffonade

Preheat the oven to 425 degrees. Mash the meat together with the salt, pepper, and herbs. Divide into 6 equal balls. Flatten the balls in the hands and wrap the flattened meat ball completely around each hardboiled egg, making sure to seal any and all seams.

Arrange meat covered eggs on a parchment lined baking tray and bake for 15-20 minutes, until crispy.
These eggs can be served hot or cold, but truly bring out the best of everything when served over piping hot spaghetti squash doused in salt and pepper and Kerrygold, of course.

Drizzle the tomato or sweet balsamic goodness over the Scotch Eggs and garnish with fresh basil.

The home-cooked, home-goodness feelings ensuing from this crazy savory dish call for only the best and the most comforting in beverage selection.  Clayhouse Adobe Red will steer you in the right direction just about every time.