Low Carb Scotch Eggs

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Low Carb Scotch Eggs calories by ingredient

Introduction

These are AMAZING! I used maple sausage because I like them sweet. It gave a total of 4 net carbs per scotch egg. If you use hot sausages you can basically cut that in half. These are AMAZING! I used maple sausage because I like them sweet. It gave a total of 4 net carbs per scotch egg. If you use hot sausages you can basically cut that in half.

Minutes to Prepare: 5

Minutes to Cook: 20

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 Egg

2.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup

4.0 tbsp Bob''s Red Mill Coconut Flour

2.0 tbsp Peanut Oil

Directions

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.