So maple syrup, sausage, walnuts and eggs? Yep. That’s what’s happening. It’s your favorite maple sausage and eggs breakfast rolled together in one ultra convenient mash up of micronutrient goodness.
If sausage and walnut wrapped eggs seems a little too indulgent, you can think of it this way: a dose of protein, omega-3s, selenium, manganese, copper, zinc, iron, potassium, magnesium, phosphorus, calcium, vitamin E, vitamin A and B-complex vitamins (riboflavin, niacin, thiamin, pantothenic acid, B-6 and folate). Feel better now?
6 hard-boiled eggs
24 oz ground pastured pork
2 TBSP pure maple syrup
1/4 cup chopped walnuts, plus a couple tablespoons extra for garnish
Preheat oven to 375 degrees.
Using your hands, combine the pork, maple syrup and 1/4 cup of chopped walnuts. Once brought together divide into six even portions.
Grab your plastic wrap. Plastic wrap is the key to making symmetrical, well-rounded scotch eggs. The sausage easily molds around the egg the way you need it without sticking to your hands in the process.
Lay a sheet of plastic wrap down on your work surface. Spread the amount of sausage you have portioned out into a circle in the center of the plastic wrap and place your hard-boiled egg on the sausage patty. Lifting up from under the plastic wrap, gently mold the sausage around the egg and seal completely. Place into your favorite non-stick roasting pan (I love my All-Clad roasting pan–nothing sticks to it! A silicone baking sheet would be awesome too).
Once they are all rolled up, top with the extra chopped walnuts and bake in the preheated oven for 40-45 minutes. The outside should be a deep brown and the sausage nicely cooked through without being overcooked.
Convenient, rich, nutritious and slightly sweet. These hit all the right notes.