Low-Carb Scotch Eggs with Sausage and Mustard Cream
Soft-boiled eggs encased in seasoned sausage meat and a pork-rind 'breadcrumb' crust. Precision boiling and frying are required for a liquid yolk center.
Total
55 min
Prep
40 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 6 Large Eggs
- 1 lb Pork Sausage Meat
- 1 cup Crushed Pork Rinds
- 0.25 cup Heavy Cream
- 2 tbsp Dijon Mustard
Instructions
- 1
Boil 4 eggs for exactly 5 minutes. Shock in ice water and peel very carefully.
- 2
Divide sausage into 4 portions. Flatten into discs and wrap around the soft-boiled eggs, sealing gaps.
- 3
Beat the remaining 2 eggs. Dip sausage-wrapped eggs in egg wash, then roll in crushed pork rinds.
- 4
Deep fry at 350°F for 5-7 minutes until sausage is cooked through and crust is dark gold.
- 5
Reduce cream and mustard in a pan for a dipping sauce. Serve warm.
Nutrition per serving
Calories
580
29% of a 2,000 kcal day
| Protein | 34 g |
| Carbohydrate | 4 g |
| Fat | 48 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 890 mg |
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