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PdfPreheat oven to 150°C/300°F.
Place six of the eggs in a saucepan and cover with water. Bring to the boil, then reduce heat and simmer for 6 minutes.
Drain and replace the hot water in the pan with cold water. Set aside.
In a large bowl use your hands to combine the mince, bacon, salt, pepper and oregano.
Break the remaining egg into a separate bowl and whisk lightly. Add a small amount to the pork mixture and combine.
Cover the surface of a large plate with the ground almonds. When the boiled eggs are cool, peel carefully. Take some of the pork mixture and shape your hands to coat it around the egg. Add a coating of the whisked egg to the Scotch egg, smoothing it to help keep the pork mixture in place.
Gently roll the Scotch egg in the ground almonds, until it has an even coating.
Place the scotch egg on a baking tray. Repeat the process with the remaining boiled eggs. Bake for 30 minutes.
Store in an airtight container and refrigerate for up to 3 days.