Ingredients

1.

Egg Whole Raw
8 medium
2.

Olive oil
1 tbsp
3.

Onion, white, yellow or red, raw
0.25 cup
4.

Ground turkey, lean, 7% fat (93% lean meat)
500 g
5.

Almond flour
0.33 cup
6.

Garlic powder
0.5 tsp
7.

Sage, Fresh / Raw
2 tbsp
8.

Fresh thyme
4 Sprig
9.

Salt, sea salt
0.25 tsp
10.

Black pepper, ground
0.25 tsp
11.

Almond flour
0.33 cup
12.

Parmesan cheese, dry (grated)
0.5 cup, grated

Instructions

1.
Place 6 eggs into a saucepan and cover just enough with cold water. Bring the water to a rolling boil, and set the timer for 3 minutes. Run the eggs under cold water to stop the eggs from cooking further and let sit in cold water for a couple minutes. Peel the shells off using a teaspoon to help guide under the shell. Allow to fully dry.
2.
Finely chop the sage, and remove the thyme leaves from the stems. Finely chop the onion. Add 1 tablespoon of olive oil to a pan set over medium heat. Saute the onion until soft and translucent and mix in the sage and thyme.
3.
Finely chop the parsley. In a large bowl, add the turkey mince, 1/3 cup almond flour, garlic powder, parsley, sea salt, and a good grind of black pepper. Use your hands to thoroughly combine all the ingredients together and form them into a ball.
4.
Divide the meat mixture into 6 equal portions. Grab one portion and flatten it in the palm of your hands. You may find it useful to have a bowl of water nearby to wet your hands before handling each meat portion. Wrap the meat around the egg to completely encase it. Repeat with the remaining meatballs and eggs. Leave to chill in the fridge for at least 30 minutes.
5.
Preheat the oven to 350 0F/ 180 0C and line a baking tray with baking paper. Grate the parmesan cheese using the fine side of a box grater. Set up 2 bowls one containing the remaining 1 cup almond flour and the grated parmesan cheese, and in the other, beat the remaining 2 raw eggs. Roll the encased Scotch eggs in the almond flour and cheese mixture. Then dip in the beaten egg and again to coat with the almond flour and cheese mixture. Repeat with the remaining eggs and make sure no meat is visible.
6.
Transfer the eggs to the baking tray. Bake in the center of the oven for 25-30 minutes until the tops have turned golden and crisp and meat has cooked through. You may want to use a meat thermometer to check. Serve hot or chilled.