I had never heard about Scotch Eggs until blog-sploring the other day. It’s brilliant… if you can overcome the eating both mother-and-child form of bird. I love me some chicken-chorizo (especially home made) and I’ve never cooked a hard boiled egg in meat before.
Chicken Chorizo Scotch Eggs in Verde Salsa (1 serving @ 500 cal/ea)
1 chicken breast
2 hard boiled eggs
1 clove garlic, chopped
¼ bell pepper
1 jalepeno (seeded, chopped)
½ tbsp ginger
½ tbsp tomato paste
¼ tbsp paprika
1/8 tbsp mustard
Preheat oven to 375F.
Food process all ingredients except for chicken and eggs.
Add chicken and process until ground.
Split into two equal balls, and smoosh balls onto piece of plastic wrap.
Place (peeled) eggs on meat and use plastic wrap to shape meat around eggs.
Place in muffin tin (mine didn’t fit in the muffin tin… so I put them in a baking dish) and bake 25 minutes.
Remove and carefully pour out any juice from the muffin tin.
Bake for another 5 minutes until toasty brown looking.
Let cool, and place on a nest of shredded lettuce, tomato, and onion with some fresh cilantro. Pour verde salsa over top and make it a party!