Everything in Texas is big and these "gold nuggets" are no exception! Consider doubling the recipe so you'll have enough for hearty appetites.
1 lb. 78% lean grass-fed ground beef
4 Christopher eggs, hard-boiled and peeled
1 tsp. real sea salt
1 clove garlic, minced
1/2 tsp. black pepper
scant 1/8 tsp. ground cinnamon
scant 1/8 tsp. ground cloves
1 1/2 tsp. dried chives
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 lb. chicken skins, seasoned (suggest T-Coons The Stuff!), cooked until crisp, cooled then crushed (optional)
1 raw Christopher egg (optional)
Mix all ingredients except the hard-boiled eggs, chicken skins, and raw egg. Divide the meat mixture into four equal parts and pat each one flat like a pancake. Place one hard-boiled egg on each meat pancake and wrap the egg completely with the meat. (Much easier than it sounds!) If using chicken skins as "breading," roll each nugget in the raw egg followed by rolling each piece in the crushed chicken skins. Place on a baking sheet with a lip to catch any juices during the cooking process. Bake at 325° F for 30 minutes then turn the broiler on to 400°F and brown the chicken skins, being careful not to let them burn.
When you strike gold inside each Texas-sized nugget, you'll know that you're living the high life!