SCOTCH EGGS – LOW CARB AND GLUTEN FREE

Place the eggs in a medium saucepan in cold water. Bring to a boil and boil for 4 minutes. Turn off heat and let them sit in the hot water for five minutes. Remove from the pan and place in ice water. Cool for five minutes.

While they are cooling, mix your coconut flour, parmesan, salt and pepper and garlic powder in a shallow bowl or dish and set aside.

Peel the eggs under cold running water and set on a plate lined with paper towels. You may have to blot them as well, because you want them completely dry when you wrap them with the sausage.

Meanwhile, remove your sausage from the tube and cut into 7 equal portions. Take a piece and using your left hand, flatten the sausage out onto your right hand making an oblong oval that is about 1/4 inch thick.

Place an egg in the center of the sausage, cup your hand and use your fingers to wrap the sausage completely around the egg. Then press as you would if forming a meatball to make sure the meat is evenly wrapped and smooth. Set aside and repeat with the other eggs.

I started my oil heating (in a heavy duty pan about 1/2 inch deep) while I wrapped these. Once they are all wrapped, dip them first in the beaten egg, then the coconut flour/parmesan coating and place them in your hot oil – I put the completed eggs onto a spoon and rolled them into the oil to prevent splashing.

They don’t take long to cook, turn them every 2 minutes or less until golden brown all the way around and then take them out and put them on a paper towel lined plate.

Served hot or cold these are awesome! And filling! I ate one and a half of them after taking the photos and was totally stuffed for hours afterward.

Serving Size: 1 egg

Fat: 28g

Carbohydrates: 2g 

net Protein: 15g