Paleo Scotch Eggs Recipe
Updated Feb 15, 2021, Published Mar 01, 2018
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This recipe for Scotch Eggs is my take on a familiar English dish, swapping out the breadcrumbs for other means of crispifying (totally a word!).
Paleo Scotch Eggs Recipe
Ingredients
- 8 large eggs, divided
- ¼ cup almond flour
- ½ cup coconut flour
- ¼ cup Parmesan cheese, omit if dairy-free
- ½ teaspoon garlic powder
- Pinch of kosher or fine sea salt
- 1 pound gluten-free all-natural breakfast sausage
- 2-4 tablespoons oil for frying, coconut, avocado, etc.
Instructions
- Place 6 eggs in a pot of cool water and bring to a boil for 4 minutes. Turn off heat and let sit in hot water for 5 minutes. Place in an ice bath. Peel eggs and pat dry with paper towels.
- Beat the other 2 eggs in a shallow bowl and set aside. Combine all dry ingredients on a plate.
- Cut the sausage into 6 sections. One at a time, take a section, flatten it to about ¼ inch, and place in your hand. Take a peeled egg and place it onto the flattened sausage. Form a ball around the egg, sealing off any openings. Dip into the beaten eggs and then roll in the dry mixture. Repeat until all are complete. Heat the oil over medium heat and, using a spoon to avoid splashing, place them in the pan. I prefer to cook 2 at a time to prevent the temperature of the oil from dropping too much. Cook for about 2 minutes per side, until the entire ball is browned. Remove and place on a paper towel to drain excess oil. Repeat for all eggs.
Nutrition
Calories: 440kcalCarbohydrates: 7gProtein: 22gFat: 35gSaturated Fat: 11gCholesterol: 275mgSodium: 652mgPotassium: 268mgFiber: 4gSugar: 1gVitamin A: 405IUVitamin C: 0.5mgCalcium: 99mgIron: 2.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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