Scotch-ish Eggs

When I was young, I never needed anyone, as long as there was a scotch egg between my thumbs.

I miss scotch eggs. Lots. I miss the cheap, fake breadcrumbed, sausage meat original. I miss my mum's baked version with corned beef more. Most recently I miss ones that I haven't even tried thanks to all these trendy versions, full of yummy combos of egg hugging ingredients popping up at farmer's and food markets. It's torture! Now, I could just make myself some with gluten free sausages and gluten free breadcrumbs, but where's the fun in that?! So, here is a protein heavy, bloody yummy, gluten free version of a scotch egg, just for me.
Well, and now you.
Feel privileged.

Bonny, But Not Quite Scotch Eggs

4 large free range eggs
1 egg, beaten
400g organic, British lamb mince
1/2 cup cashews
1/2 cup pecans
1 1/2 tbsp fresh, finely chopped tarragon
garlic pepper
celery salt

• Preheat your oven to gas mark 5-6.
• Bring a pan of water to the boil and pop your eggs in for a 10 minute swim. Once boiled, pop the pan under a tap and flush with cold water to cool the eggs down and stop them cooking themselves into oblivion. Apparently, if you crack the shells at this stage it helps to peel them later. Or you can bodge it and stab and flake them, like me.
• In a bowl dump your mince, tarragon, garlic pepper and celery salt and mix together thoroughly.
• Process, or smash to death your nuts and spread out on a plate or dish. Make sure they aren't too crumby, no one likes greasy dust.
• Peel your now cool eggs. Take a big pinch of mince and flatten it out on a board with your knuckles. Lay your egg on the meaty blanket and push around to cover your cold little yolker entirely. Repeat until all your eggs are snuggly wrapped in a meaty cocoon. I found 400g is enough to cover 4 large eggs, but one of my eggs was considerably smaller, so I had a little extra pinch leftover, which I turned into an extra treat for me. See note below.

• Dip your eggy, meaty balls in the beaten egg, then roll around in the nuts until fully coated. Place on a baking tray. Repeat until all balls are on the tray.
• Pop your ball laden baking tray into the oven for 25 minutes. Impatiently stamp your foot and repeatedly look at the clock.
• Remove from the oven and try not to immediately stuff in your face. They're hot, you will singe your lip, drop it on the floor and cry hysterically. Not that I'm talking from experience.
• Scoff the scotch impostor!

You could obviously experiment with different meats and nuts, but this combination of ingredients works really well, as lamb and nuts are a great coupling, and the tarragon adds a good hint of flavour without being over powering.

If you happen to have any lamb, egg and nuts left over, mix them together into a meaty nut cutlet and fry off in a little groundnut oil as a yummers snack best served with some home made mayonnaise.

Go forth dear readers and wrap eggs in meat and then roll them in nuts. It may change your life.

Mmmm...lamby nut cutlet.