Tonight I made Scotch Eggs. It’s been quite a while since I made them, and the last time, I followed a recipe that left me with a plateful of flavorless disappointment. This time, I used a recipe for guidelines on quantities, and cooking times, and then made my own adjustments for seasoning and such.

It was a success! I will definitely be making these again. And that has me excited, because now I don’t have to wait until I’m at an event or venue that has them to be able to partake of the yummy balls of goodness.

I’m also happy that my version is completely diet friendly for us. We are back to following a low-carb, real foods based diet. It probably also fits a few other popular diet trends too, such as keto, and possibly primal or paleo (depending on the allowance of dairy).

My recipe is as follows:

Scotch Eggs

• 7 hard cooked eggs (I used the 4/4/4 method in my Instant Pot)
• 1 pound breakfast sausage
• 1 rounded tablespoon dried minced onions
• 1/2 tablespoon garlic powder
• 1 egg, beaten
• 3/4 cup almond nut flour
• 3/4 cup grated parmesan
• coconut oil for frying

1. Start your eggs cooking.
2. While the eggs are cooking, mix the onions and garlic into your sausage, then divide it into 7 evenly sized balls.
3. Beat the egg, set aside.
4. Mix the almond nut flower and grated parmesan, set aside
5. Once the eggs are cooked, cooled, and peeled, heat the oil in your frying pan over medium high heat.
6. While the oil is heating, flatten out a ball of the sausage mix, wrap it around an egg, and make sure the entire egg is covered in the meat mixture.
7. Roll the meat coated egg in the beaten egg, then in the nut flour/parmesan mixture, set aside.
8. Wrap and roll the rest of the hard cooked eggs.
9. Fry the coated balls on all sides until golden brown. This will take about 2 minutes per side.
10. Once all sides are cooked, let them cool a few minutes, and then dive in and enjoy them!

 

Serving suggestions:

• Plain
• Mustard sauce is a popular topping for them.
• A tahini sauce would be enjoyable with these.
• We really like them with a dash of Penzey’s Mural of Flavor.