Recently I had to start watching my carbs and as I was going through my mental breakfast lists and removing or modifying my breakfast favorites I realized I might have to give up the scotch eggs.
Well, thanks to the resourcefulness of our friends across the pond I found a few recipes and cobbled them together to make what is a tasty lo carb Scotch egg that is also not fried!
5 Large Eggs
8 oz. Reduced fat pork sausage (the ground stuff)
3 oz. Pork Cracklings/Chicarrones/Rinds
Mustard (for eating)
What to do:
Hard-boil 4 of the eggs. While they are boiling prep your area by breaking the 5th egg and whisking it in a bowl. Get another bowl and put the sausage in it.
Take the pork cracklings and put them in a food processor and grind them until they are crumbs. Or get a gallon bag and a rolling pin and crush them after they are in the bag. You want them to be as fine as possible. Put the crumbs in another bowl.
After the eggs are done and shelled turn on the oven to 350 degrees and get a sheet pan and put aluminum foil on it.
Take a handful of sausage and flatten it then wrap an egg with it completely. Add more sausage if you need it.
Once it is wrapped you put it in the egg wash and roll it to make sure it is covered.
Transfer to the crumbs and make sure it is coated fully.
Place on the sheet pan. Repeat till all of the eggs are done.
Bake for 20-25 minutes (when the sausage is done).
Take out the eggs and let them site for 3 minutes to cool, and then transfer to a plate, get mustard and enjoy.
The ingredients I used created a single serving (1 egg) with 356 calories, 2 carbs, 26 fat and 28 protein (estimated).