Low Carb Scotch Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4.0 serving Egg Hard Boiled (1 serving = 1 large egg boiled)59.0 gram(s) Bob Evans Maple Sausage Patties (12 oz)0.5 large Scrambled Egg2.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup4.0 tbsp Bob''s Red Mill Coconut Flour2.0 tbsp Peanut Oil
Preheat oven to 375°. Boil a pot of water. When boiling put in eggs and turn off heat, covering for 6 minutes. This made my eggs creamy in the middle. You can easily adapt for your egg preference. Once cooked, put eggs in an ice bath to chill. Mix the almond flour with seasonings of your choice. I used turmeric, salt and paprika. Spread it on a plate. Peel eggs carefully then take two sausage patties and flatten to a circle large enough to wrap the egg. Repeat for the other eggs. Scramble one egg for a wash. Roll each sausage ball in the almond flour, lightly coating. Then dip in the egg wash and roll in the coconut flour (I didn't season this). Heat peanut oil on medium high (every stove is a little different) and use tongs to turn the sausage balls, browning the outside. Place on pan in oven for 10 minutes. Let cool on a paper towel to absorb any excess oil or grease and enjoy.
Serving Size: 4 Scotch Eggs
Number of Servings: 4.0
Recipe submitted by SparkPeople user T10366.
Serving Size: 4 Scotch Eggs
Number of Servings: 4.0
Recipe submitted by SparkPeople user T10366.
Nutritional Info Amount Per Serving
- Calories: 309.0
- Total Fat: 24.3 g
- Cholesterol: 309.1 mg
- Sodium: 195.5 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 4.0 g
- Protein: 13.8 g
Member Reviews