I had seen Scotch Eggs over the years. These tasty snacks consist of hard-cooked eggs encased in sausage and breadcrumbs, then cooked until crunchy. But truthfully, I always found them a little off-putting.
This all changed during our recent Captiva vacation. Prior to a cocktail party for our building there was an audible buzz, would there be Scotch Eggs? They were clearly a favorite!
At the party, the Scotch Eggs were indeed a hit, and I realized my bias was completely unfounded. After doing my part to clear the platter, I got a couple tips from their creator.
First, she uses pre-cooked, pre-peeled eggs (which I found nestled next to the raw eggs, even in a small town grocery store). Then, she recommended Jimmy Dean breakfast sausage. While I used homemade sausage from my organic pastured pig, I could easily see using commercial when busier.
For my own preparation, I made a couple concessions to keto, first using coconut flour since there wasn’t enough to lend any coconut flavor. And second, replacing breadcrumbs with crushed pork rinds, a favorite keto hack.
I actually tested the Scotch Eggs four ways based on different online preparation methods. I rolled the first in (coconut) flour, beaten egg, then pork rind “breadcrumbs”. Second, just pork rind “breadcrumbs”. Third just the flour. And the final had nothing coating the sausage at all.
In the end, they were all good, proving you can’t keep a good appetizer down. The flour, egg, “breadcrumb” version came in first with the flour version coming in last. So even if all you have is egg and sausage, you can happily make this dish.
- 1 lb breakfast style sausage (homemade or commercial)
- 6 hard-cooked eggs
- 1 raw egg
- ¼ cup flour
- ½ cup crushed pork rinds or panko bread crumbs
- Cover hard-cooked eggs in a thin layer of sausage.
- Beat raw egg in a small bowl.
- Roll an egg in flour, then dip in beaten egg, then roll in breadcrumbs.
- Bake at 400 until sausage is cooked through, about 35 minutes. Turn during baking for the best-looking eggs.
- Cut in half to serve. Serve warm or cold.
- Cheese Tortellini Carbonara
- Low-Carb Reuben Soup