Directions

Prepare for baking: Preheat your oven to 375°F / 190°C.

Place a wire cooling rack inside a rimmed baking sheet and set aside.

Set up your breading station: Arrange two shallow bowls.

In the first, whisk the 2 large eggs to create an egg wash.

In the second, pour your Savory Nut-Free Breading Mix.

Season the meat: In a large mixing bowl, combine the ground pork and Fajita Seasoning. Use your hands to mix until just combined—be careful not to overwork the meat.

Form the Scotch eggs: Divide the seasoned pork into 4 equal portions. Flatten one portion into a thin patty in the palm of your hand.

Place one peeled, soft-boiled egg in the center and carefully wrap the pork around it, sealing any seams to completely encase the egg.

Repeat with the remaining pork and eggs.

Bread the eggs: Gently roll each pork-wrapped egg first in the egg wash, letting any excess drip off, then dredge it in the breading mix, pressing lightly to ensure a thick, even coat.

Fry for crispiness: Pour 2 to 3 inches of oil into a deep skillet or Dutch oven and heat over medium-high heat to 375°F / 190°C. Carefully lower the Scotch eggs into the hot oil and fry for 2-3 minutes per side, until the coating is a deep golden brown.

Transfer to the rack: Using a slotted spoon, carefully remove the Scotch eggs from the oil and place them on the prepared wire rack to drain.

Bake to finish: Transfer the baking sheet to the preheated oven and bake for about 20 minutes, or until the pork is cooked through.

Let cool slightly before serving.

Keep a small bowl of water nearby when forming the Scotch eggs. Wetting your hands slightly will prevent the ground pork from sticking to them.

Do not overcrowd the pan when frying.

Cook in batches if necessary to ensure the oil temperature stays high and the coating gets perfectly crispy.