For my birthday, one of my athletes (who has tolerated me for 7ish years) gave me the Well Fed Cookbook. I have had many pages dog-earred in it and I finally put it to use. I made Scotch Eggs and Shepherd’s Pie this night for dinner!
Serves 4-8
Prep: 15mins
Cook: 30mins
Ingredients:
2 pounds ground pork
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon nutmeg
pinch cinnamon
pinch cloves
1 teaspoon dried tarragon leaves
1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
1 tablespoon dried chives
2 cloves garlic, minced (about 2 teaspoons)
8 large eggs, hard-boiled and peeled
1 bag (2 ounces) fried pork rinds (optional)
2 large eggs, raw (optional)
Directions:
Preheat Oven to 375. Cover Baking sheet with parchment paper.
Place the ground pork in a large mixing bowl. Add salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives and garlic. Knead with your hands until well mixed
Divide the pork mixture into 8 equal servings. Roll each piece into a ball, then flatten it in your palm into a pancake shape. Wrap the meat around a hard-boiled egg, rolling it between your palms until the egg is evenly covered. This is much easier than it sounds. If the meat sticks to your hands, moisten them with a little water. Place the meat wrapped eggs on the baking sheet.
If using the pork rinds, place them in the bowl of the food processor and process until they resemble bread crumbs; pour them onto a plate in a shallow bowl. In another shallow bowl, beat the 2 raw eggs. Gently roll each in the raw egg and roll a second time in the crushed pork rinds to evenly coat. Place them on the baking sheet.
Bake for 25minutes, then increase the temperature to 400 F and bake an additional 5-10minutes, until the eggs are golden brown and crisp.
My Experience:
I would like to cook more “new” stuff so I chose this recipe. I rolled half (4 eggs) in almond flour instead of pork rinds and it turned out just fin. I also didn’t have parchment paper…but I did have parchment paper cupcake liners so I used them and the eggs turned out fine. I enjoy these eggs cold or warm. 2 Thumbs Up!
Below is the final dinner…Scotch Eggs were an “appetizer” while “Shepherd’s Pie” was the main course…along with some sweet taters, Live Soda, and banana icecream for dessert…yum! 
