METHOD:
Boil eggs until ready and cool immediately with cold water, then remove shells.
Dredge with flour while still wet, ensuring an even coating and set aside.
Grind the turkey meat and the bacon and mix with the spices and breadcrumbs.
Add raw egg and mix thoroughly.
Divide mixture into four even portions and 'wrap' each egg with the mixture, rolling each egg in the additional breadcrumbs to coat, before placing on a lightly oiled baking tray.
The completed eggs are 'spritzed' lightly with olive oil, to make a crisp coating when cooked.
Bake at 350°F or 180°C for about 40 minutes, turning if necessary.
Makes four.
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