Scotch Egg with Pecan Crust
A British classic with a warm twist, this Scotch egg features a pecan crust adding a delicious nutty flavor.
Ingredients
- ●4 4 large eggs, hard-boiled and peeled
- ●8 oz 8 oz (225g) ground pork
- ●1/4 cup 1/4 cup (30g) finely chopped pecans
- ●2 tbsp 2 tbsp (30g) all-purpose flour
- ●1 tsp 1 tsp (5g) salt
- ●1/2 tsp 1/2 tsp (2g) black pepper
- ●1/4 cup 1/4 cup (60g) butter, melted
Instructions
- 1
In a large bowl, combine the ground pork, salt, and black pepper.
- 2
Mix well until just combined.
- 3
Divide the pork mixture into 4 equal parts and shape each part around a hard-boiled egg, pressing the meat around the egg to seal any gaps.
- 4
In a shallow dish, mix together the flour, chopped pecans, and a pinch of salt.
- 5
Dip each meat-covered egg into the flour mixture, coating all sides evenly.
- 6
Place the coated eggs on a plate or tray.
- 7
Heat the melted butter in a large frying pan over medium heat.
- 8
When the butter is hot, add the coated eggs to the pan and cook for 4-5 minutes on each side, or until golden brown.
- 9
Remove the eggs from the pan and place them on a paper towel-lined plate to drain any excess oil.
- 10
Serve the Scotch eggs warm, garnished with chopped chives or parsley if desired.