Low Carb Scotch Eggs Recipes
LOW CARB SCOTCH EGGS
This was another staple when I was low carbing. You can change the level of spice by choosing a spicy sausage or hot pork rinds. They are very good with mustard or salsa.
Provided by Mercy
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except eggs) together until thoroughly blended (it is best to use your hands).
- Divide the meat mixture into sixths and pat out one piece in your hand and mold it around one of the eggs.
- Repeat with remaining eggs and meat.
- Place them all on a baking sheet or in a baking pan and bake at 350°F for 30 minutes.
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- Preheat oven to 400°F. Divide the sausage into 5 or 6 equal parts, depending on how thick you want the sausage to wrap around the egg. (Make sure you hands are NOT oiled when flattening and wrapping the sausage around the eggs. If they are, the sausage will often not seal properly and will split when cooking - It is ok to use some water to keep the sausage from sticking to your hands as much).
- Flatten each portion into a thin patty about 4” wide. Lay boiled egg in center and wrap sausage around the whole egg. Repeat for all eggs.
- Dip sausage-wrapped egg in beaten raw egg, then in breading. If using almond or coconut flour, spray outside of coated egg evenly with oil. You don’t need to spray outside of the pork rinds.
- Bake at 400°F for about 25-30 minutes, or until sausage is fully cooked. The thicker the sausage layer, the longer it takes to cook.
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