*1/2 lbs. lean pork
* 5 eggs (4 for cooking, 1 for coating)
*1 tbsp. dried thyme, parsley, and basil (play around with other combinations if you like or add cayenne for a little heat)
*1/2 tsp. salt and pepper (fresh ground is best)
*1/4 cup almond flour
*enough coconut oil to fill a small frying pan
Hard boil eggs, then run them under cold water until they are cool enough to touch. Let sit in cold/ice water for about 5 minutes (makes for easier peeling). In a bowl, combine the pork, herbs, salt and pepper. Mix thoroughly.
Beat the remaining egg in a bowl and set aside.
Place the almond flour on a plate and set aside.
Press handful sizes of the pork and spice mixture into pancake forms on a board or cling wrap.
Heat the oil in a pan, medium heat. Keep an eye on the heat, or wait until you’ve formed the meat on all of the eggs (see below) before heating the oil.
Peel eggs. Form a meat pancake around an egg ensuring the meat is evenly distributed with no visible gaps. Should form into a ball. You can also use the cling wrap (between your hand and the egg, if needed, to help distribute the meat around the egg). Once formed, roll the meat ball into the beaten egg with one hand, keeping the other hand clean and dry. Place the egg onto the almond flour. Using your dry hand, gently push the meat ball around the almond flour until the ball has a thin layer of flour covering it.
Repeat above for remaining eggs.
You can check if the oil is hot enough by dropping a tiny piece of spare meat into it…should sizzle immediately.
Depending on the size of your pan, place a couple of the eggs into the hot oil. Must have enough space between the eggs so that you can turn them with ease.
Turn the eggs as the immersed side begins to brown. Continue until all of the egg has made contact with the oil and the meat is cooked through and golden brown.
Remove and let cool.