I served them on my beautiful platter from HomeGoods . . . It's so pretty that it's almost a shame to cover it . . . almost . . .
Hard-boil some eggs, peel them, and cover them with ground pork, seasoned to your liking - some people use bulk sausage - then bread them and fry them. Scotch eggs! Even better, this is a Paleo recipe. I used almond meal, instead of bread crumbs, and I fried them in coconut oil - a healthy, medium-chain fatty acid. Each serving provides 5 ounces (35 grams) of protein - a pretty decent meal if you are on a low-carb diet!
Then I laid them in a bed of baby romaine lettuce, and filled the gaps with cocktail tomatoes . . . The tomatoes added sweetness and balance to this high-protein entrée.And what could be better than serving this British dish on English pottery? The transferware plate is Blue Calico, by Burleigh . . . Just a peek for now. I need to play with them a little longer before I share . . .