You will need:
250g breakfast sausage
5-6 quail eggs
2 cups pork rinds
1/2 cup coconut oil
Lemon ghee drizzle:
3 tbsp ghee
1 tbsp fresh lemon juice
2 pinches of turmeric
baby arugula or mixed greens
Optional: nasturtium flower petals & leaves
Begin by preparing your quail eggs. In a small pot, bring water to a boil & add eggs. Boil for 3 minutes. Drain and rinse with cold water. Peel shells off carefully and set aside.
In a small bowl, crush the pork rinds into a fine powder. In another bowl, whisk egg. Set these two bowls aside.
Slice your shallots and set aside.
Over medium high, heat the coconut oil in a cast iron pan. If you are using a deeper frying pan, you might need to add more oil.
While the oils heats, prepare your sausage. Remove sausage from its casing and divide into 5 or 6 portions. Flatten each portion into a disc about 1/4 inch thick. Be careful to not make it too thin.
Place one egg into the middle of a sausage disc and wrap around. Pinch any openings & roll the ball in your hand to enclose.
Coat the ball in egg, then your crushed pork rinds. Repeat with remaining quail eggs.
Carefully put each ball into the frying pan.
Fry for 2 minutes per side, for a total of 8 minutes or until golden brown.
Once all balls are done, remove and let drain on towel/paper towel.
Add shallots to oil and fry for 3-5 minutes. Remove and add to towel.
Melt the ghee over low heat. Add lemon juice and turmeric. Whisk until sauce forms. Note* this sauce will harden - just reheat if so.
On your plate, arrange your mixed greens. Add scotch egg and crispy shallots. Drizzle with lemon-ghee sauce. Garnish with flower petals.
*serves 1-2 people
*Quail eggs are from Spring Creek Farm