GLUTEN-FREE SCOTCH EGGS

Steps:

• Heat oven to 400°F.
• In 1-quart saucepan, place 4 of the eggs. Cover with cold water 1 inch above eggs. Heat to boiling; turn off heat. Cover, and let stand 4 minutes. Drain; place pan in sink. Let eggs cool under cold running water 5 minutes. Under the water, and using a large spoon to ease the shell away from the white, crack and peel eggs. Pat dry, and refrigerate until ready to use.
• In food processor, place walnuts, Cover; process until fully ground but before turning into a paste. Transfer to small bowl, and set aside.
• In another small bowl, place almond flour; set aside.
• In large bowl, mix ground turkey, onion, celery, poultry seasoning, salt and herbs. Divide mixture into 4 parts.
• Gently dredge eggs 1 at a time in almond flour. Press 1 section of the turkey mixture to 1/4-inch patty on the palm of your hand. Place 1 egg in center of turkey, enclosing egg in turkey mixture. Press gently to smooth the turkey mixture over the egg. Repeat for remaining 3 eggs.
• Beat last egg in small bowl; add turkey-coated eggs, one at a time, to beaten egg, then finally dredge in the bowl of walnut pieces. Press to adhere.
• Place wire cooling rack in 15x10-inch pan with sides, and place coated eggs on top. Bake 35 to 40 minutes or until turkey mixture is browned and cooked all the way through and eggs reach an internal temperature of 165°F on an instant-read thermometer.