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Inside Out Scotch Eggs


I’m a big fan of Scotch Eggs and even posted my own low carb recipe for them here.  If you aren’t familiar with them, they are basically a hard boiled egg, wrapped with sausage, coated with some form of bread crumbs, and deep fried.

It works as breakfast, an appetizer, or a snack, so it’s a very versatile recipe – not to mention delicious. The problem with them is that they are very labor intensive to make.  Sometimes it’s worth it, but most of the time, especially in the morning, I want something quick and easy.

Enter the inside out scotch egg.  These are super simple to make, and keep well in the refrigerator – they even taste good cold.  I served mine with a slice of avocado, and a sprinkle of kosher salt and freshly ground pepper.

As a side point, if you’re all about the yolk like I am, you can partially separate your eggs and discard some of the whites, so that you have a higher ratio of yolk to white.  It takes a couple of extra minutes, but for me it was worth the extra time.  Make sure you use sugar free & gluten free breakfast or italian sausage, and this dish is also Whole 30 compliant.  Enjoy!

 

 

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Ingredients :

  • 12 eggs
  • 12 oz roll of ground sausage (breakfast or italian)
  • salt and pepper to taste
  • avocado to garnish (optional)

Instructions :

  1. Divide your sausage into 12 one-ounce portions. Press each portion into a muffin tin, about 3/4 of the way up the sides to a thickness of about 1/2 inch. Break one egg into each cup (separate out some of the white if you prefer mostly yolk like I do).
  2. Place your muffin tin on top of a cookie sheet to catch any grease from the cooking sausage. Bake in a preheated 350 degree oven for about 18 – 20 minutes for a runny yolk, 22 minutes for a hard yolk. Remove from muffin tins and sprinkle with salt and pepper before serving. Garnish with avocado slices and/or hot sauce.

Written by Healthy Cat

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