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1
Turn oven to 180 degrees C. Bring a pot of water to a boil.
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2
Place the large eggs into the boiling water for 6 minutes (if they are medium eggs, boil for 5 minutes; if they are small eggs, boil for 4 minutes).
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3
Take pot off heat and place eggs into a bowl of ice-cold water whilst you carry on with the rest of the preparations.
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4
Into a blender place the almond meal, a dash of salt and the mixed seeds.
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5
Blitz until coarse and crumbly, place aside on a plate.
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6
Into the empty blender place all of the sausage meat (make sure to de-skin beforehand), spices, a dash of salt and pepper.
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7
Blend until fully combined and sticky.
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8
Peel the cold eggs, but do so gently (as they will still be soft-boiled).
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9
Now break the sausage mixture into quarters.
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10
Place one-quarter into the bottom of a tea-cup (you could also just use the palm of your hand).
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11
Press mixture in so that it makes half a sphere.
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12
Gently remove it from the cup or your hand and repeat with another quarter of the mixture.
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13
Place one egg in one half and work the other half of the sphere around it, making sure to fully seal all the sides (this is very very important as otherwise they will break in the oven).Roll the ball into the mixed seeds and almond mixture and place onto a baking sheet.
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14
Repeat with the other egg and the remaining half of the sausage mixture.
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15
Drizzle with olive oil and place into the oven for a total of 15-20 minutes, but fter 7-8 minutes turn the Scotch Eggs gently so both sides are browned and cooked through.
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16
Serve straight away with homemade chutney, rocket and avocado.
