These low carb Scotch eggs are very filling and super low in carbohydrates!
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Scotch eggs are a classic food eaten on picnics – but they also make a fantastic snack to be enjoyed at any time! According to Wikipedia, they were invented by Fortnum and Mason (a department store in London) in 1738. The recipe classically involves a hard boiled egg, wrapped in sausage meat, then coated in breadcrumbs. There are even mini versions for parties that are made from quails’ eggs!
So I decided to use the same coating as I used for my chicken tender recipe, and make a low carb version! Scotch eggs are usually deep fried – but I really hate deep fat frying anything, so this is a baked version. They are FANTASTIC when freshly baked, but also very good the next day (I’ve been known to eat them for breakfast LOL)!
Mix some almond flour, flaxseed meal, salt and pepper together in a bowl and set aside. Hard boil six eggs, leave to cool, then peel them. Divide some raw pork sausage meat into six sections. You could use plain ground pork if you prefer, but you will need to add some extra seasoning. Wrap each egg in one section of the sausage meat.
Once you have molded the meat around the egg, ensuring that there are no gaps, dunk it in the almond flour mixture and coat it thoroughly. Place the prepared eggs on a baking sheet.
When all six have been made, roast in a preheated oven for 15 minutes. Then turn them over, and roast for another 10-12 minutes or until the pork is fully cooked.