Haggis Scotch Eggs

Method

1. Divide the 50 g of haggis mix into 4 equal portions and flatten each portion into a thin patty large enough to wrap around one hard-boiled egg.
2. Carefully encase each hard-boiled egg in a haggis mix patty, pressing the edges together firmly to ensure no gaps and a smooth, even coating.
3. Spread the mustard evenly over the surface of each haggis-wrapped egg using a pastry brush or the back of a spoon.
4. Roll each mustard-coated egg in the 30 g of almond flour, pressing gently so the coating adheres uniformly to all sides.
5. Preheat the oven to 200°C (390°F) and place the coated eggs on a lined baking tray, spacing them apart to allow even heat circulation.
6. Bake for 9 minutes until the almond flour crust is golden and the haggis layer is cooked through and firm to the touch.
7. Allow the Scotch eggs to rest for 2 minutes before serving, either whole or halved to reveal the egg centre.