Keto Scotch Eggs

Instructions

1. Soft-boil the eggs. Bring water to a boil. Carefully lower eggs in. Boil for 6 minutes exactly for a runny yolk, 7 for jammy. Transfer to ice water. Peel carefully.

2. Season the sausage. Mix sausage meat with sage, thyme, garlic powder, nutmeg, salt, and pepper.

3. Wrap the eggs. Divide sausage into 6 portions. Flatten each into a thin patty. Wrap around a peeled egg, sealing completely. Roll in pork rind crumbs if using.

4. Bake or fry.

   • Bake: Preheat to 200°C (400°F). Place on a lined baking sheet. Bake 25 minutes until sausage is golden and cooked.
   • Fry: Heat oil to 175°C (350°F). Fry 4-5 minutes until deep golden.

5. Serve. Cut in half to reveal the beautiful yolk. Serve warm or at room temperature.

Meal Prep

• Store refrigerated up to 5 days
• Reheat in a 175°C (350°F) oven for 10 minutes
• Perfect for grab-and-go breakfast
• Great for lunch boxes

Tips

• Wet your hands to prevent sausage from sticking
• Use cold eggs (easier to peel)
• Make sure sausage completely seals around egg
• 6-minute eggs have runny yolks, 7-minute are jammy

Notes

• Traditional British picnic food, made keto
• Italian sausage adds a nice twist
• Skip the coating for a cleaner carnivore version