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Paleo Gluten-Free Scotch Eggs

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Paleo Gluten-Free Scotch Eggs
  • Prep Time 35 min
  • Total Time 1 hr 15 min
  • Servings 4
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This baked version of the heavy, yet scrumptious British snack has all American flavors (think Thanksgiving) and a lightened ingredient list.

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

Directions

  • 1 Heat oven to 400°F.
  • 2 In 1-quart saucepan, place 4 of the eggs. Cover with cold water 1 inch above eggs. Heat to boiling; turn off heat. Cover, and let stand 4 minutes. Drain; place pan in sink. Let eggs cool under cold running water 5 minutes. Under the water, and using a large spoon to ease the shell away from the white, crack and peel eggs. Pat dry, and refrigerate until ready to use.
  • 3 In food processor, place walnuts, Cover; process until fully ground but before turning into a paste. Transfer to small bowl, and set aside.
  • 4 In another small bowl, place almond flour; set aside.
  • 5 In large bowl, mix ground turkey, onion, celery, poultry seasoning, salt and herbs. Divide mixture into 4 parts.
  • 6 Gently dredge eggs 1 at a time in almond flour. Press 1 section of the turkey mixture to 1/4-inch patty on the palm of your hand. Place 1 egg in center of turkey, enclosing egg in turkey mixture. Press gently to smooth the turkey mixture over the egg. Repeat for remaining 3 eggs.
  • 7 Beat last egg in small bowl; add turkey-coated eggs, one at a time, to beaten egg, then finally dredge in the bowl of walnut pieces. Press to adhere.
  • 8 Place wire cooling rack in 15x10-inch pan with sides, and place coated eggs on top. Bake 35 to 40 minutes or until turkey mixture is browned and cooked all the way through and eggs reach an internal temperature of 165°F on an instant-read thermometer.
Tips  

Don't overcook the eggs. Overcooked hard-boiled eggs develop an unsightly green ring around the yolk, so put that kitchen timer to work.

Want to skip the Thanksgiving flavors? Substitute Cajun seasoning for the poultry seasoning and pecans for the walnuts, then leave out the sage.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
240
)
Daily Value
Total Fat
27g
42%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
0g
)
Cholesterol
265mg
88%
Sodium
410mg
17%
Potassium
340mg
10%
Total Carbohydrate
7g
2%
(
Dietary Fiber
2g
9%
,
Sugars
2g
)
Protein
20g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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