Directions

Place the eggs on a trivet inside your Instant Pot and add 1 cup (240 ml) of water. Secure the lid, set the valve to sealing, and cook on high pressure for 6 minutes for a firm-yet-jammy yolk. Immediately perform a quick release and transfer the eggs to an ice water bath to stop the cooking process.

While the eggs chill, divide the seasoned ground pork into 8 equal portions. Flatten each portion into a thin patty, large enough to encase an egg.

In a shallow bowl, combine the almond meal, mixed herbs, and 1/2 tbsp (30 ml) of the coconut oil.

Mix well to create the coating.

Once the eggs are cool enough to handle, carefully peel them.

Gently wrap one pork patty around each peeled egg, sealing the seams completely to form a smooth ball.

Roll each sausage-wrapped egg in the almond meal mixture until it's evenly coated.

Rinse and dry the Instant Pot insert. Select the Sauté function on high and add the remaining 1. 5 tbsp (75 ml) of coconut oil.

Carefully place the Scotch eggs in the hot pot. Brown them on all sides, turning gently to get an even crust. This should take about 5-7 minutes.

Pour the tomato sauce into the pot around the Scotch eggs. Allow it to come to a simmer and cook for 5 minutes, letting the flavors meld and the pork cook through.

Serve hot, spooning the extra tomato sauce over the top.

Chill the ground pork for 15-20 minutes before forming the patties. Cold meat is less sticky and much easier to wrap around the eggs without tearing.

Don't overcrowd the pot when browning.

Cook the Scotch eggs in two batches if necessary to ensure they get a beautiful, even crust on all sides before adding the sauce.