Low-Carb Scotch Eggs with Chorizo and Avocado Crema
A fusion of British comfort and Mexican spice: soft-boiled eggs wrapped in chorizo, coated in crushed pork rinds, and deep-fried.
Total
1h
Prep
45 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 6 Eggs
- 1 lb Ground Chorizo
- 2 crushed Pork Rinds
- 1 Avocado
- 1 tbsp Lime Juice
- 2 cups Oil for frying
Instructions
- 1
Soft-boil 4 eggs for exactly 6 minutes. Shock in ice water and peel very carefully.
- 2
Flatten chorizo into 4 thin patties. Wrap each patty around a soft-boiled egg, sealing tightly.
- 3
Dredge the meat-wrapped eggs in whisked egg (using the remaining 2 eggs) and then roll in crushed pork rinds.
- 4
Deep fry at 350°F for 5-7 minutes until the chorizo is cooked through and the exterior is crispy.
- 5
Blend avocado with lime and salt; serve as a dipping sauce for the halved scotch eggs.
Nutrition per serving
Calories
580
29% of a 2,000 kcal day
| Protein | 34 g |
| Carbohydrate | 6 g |
| Fat | 48 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 950 mg |
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