Paleo Scotch Eggs!

Line a baking tray with tin foil and pre-heat oven to 180C

For each scotch egg: fill a ⅓ cup measure with the Yorkshire pork sausage meat and turn the lump into your hand.

Flatten the pork into a wide circle (like you’re making a burger)

Put the egg in the centre then carefully fold the meat circle up, gradually flattening as you go, until the egg is completely covered.

Make sure there are no cracks!

To add the coating, break the egg into one bowl and whisk and add the pork rinds, coconut or almond flour to a second bowl.

Dip each egg int he egg mix and then roll in the topping and place onto the baking sheet.

Bake for 15-20 minutes.

Eat hot or cold!