Spicy Scotch Eggs with Creamy Bacon Sauce

Rather than studying for my exercise science final exam yesterday, I made these spicy scotch eggs instead. I’ve actually been wanting to try scotch eggs for some time, and it seemed like a great distraction from reality to do so yesterday. I also did a million other things and then finally started studying legitimately around 8 p.m. Not the best plan, I know, but I have so much on my mind. And what’s great, is that I took the exam this morning and am DONE! I did the best that I could and I know I passed, so it is what it is.

Now, onto my wedding weekend and celebration! Wahoo! My family arrives late tonight and I can’t wait. There will be lots of glass raising and clinking this weekend!

Meanwhile, go make scotch eggs and dip them in this delicious, fatty sauce.

Spicy Scotch Eggs with Creamy Bacon Sauce

For the scotch eggs:

• 5 hard-boiled eggs, peeled
• 1 lb grass-fed ground beef
• 1/2 Tbsp apple cider vinegar
• 1 Tbsp smoky spice blend, from Practical Paleo (recipe below)
  
• 1 Tbsp chorizo spice blend, from Practical Paleo (recipe below)
  

Preheat oven to 375 degrees. Meanwhile, mix meat, spices and vinegar together in a large bowl. Then, form into 5 equal patties. Wrap each patty around a hard-boiled egg and make sure to cover it completely. Place on a baking sheet lined with foil and bake for 20-25 minutes. Serve with creamy bacon sauce.

Smoky Spice Blend:

• 1 Tbsp chipotle powder
• 1 Tbsp smoked paprika
• 1 Tbsp onion powder
• 1/2 Tbsp cinnamon
• 1 Tbsp sea salt
• 1/2 Tbsp black pepper

Mix together and store in a jar or spice container.
Yields: 5 Tbsp

Chorizo Spice Blend:

• 2 Tbsp chipotle powder
• 1 Tbsp smoked paprika
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1/2 Tbsp sea salt
• 1 tsp black pepper

Same directions as above.
Yields: ~6 Tbsp

For the sauce:

• 1 Tbsp melted bacon grease (mine is from sugar-free grass-fed beef bacon)
• 1/2 avocado
• Sea salt and pepper to taste
• 1-2 Tbsp full-fat coconut milk
• Pinch of cayenne
• 1/2 Tbsp fresh oregano leaves
• 1/2 – 1 Tbsp tomato paste
• 1/4 tsp raw honey

In a small blender or food processor (I used my Ninja), combine all the ingredients except for the bacon grease. Once smooth, slowly pour in the bacon grease and blend. Adjust seasonings and creaminess as needed. Also, if the bacon flavor isn’t strong enough, feel free to add a bit more melted bacon grease.