4 hard boiled eggs
8 gluten free sausages or the equivalent weight in sausage meat
1 beaten egg
120g ground almonds
1 tsp chicken seasoning
1/2 tsp sea salt
Allow 2 sausages per egg.
Split the casing and roll the meat into two rounds. Place them on either side of the egg and gently squeeze them into a ball.
Roll the sausage meat wrapped egg in the beaten egg and then coat with the ground almond and chicken seasoning mixture.
Oven gas 4/ 350f/ 180c
Bake on a lined tray for 15 to 20 minutes then turn eggs over and bake for another 15 to 20 minutes, or until sausage meat is cooked completely.
Store in a airtight container in the fridge for up to 3 days.
Please click on the link in pink at the top of the page for other posts in this category.