Ingredients
- 6 hard-boiled eggs, peeled
- 1 lb (450 g) ground pork sausage (or use ground pork with 1 Tablespoon Italian seasoning)
- ΒΌ cup (30 g) almond flour
- 2 Tablespoons (14 g) flax or chia seeds, ground into a meal (use a food processor, blender, or coffee grinder)
- 2 Tablespoons (30 ml) olive or avocado oil
- Salt and black pepper, to taste
Recipe Description
DESCRIPTION: If you’ve never heard of Scotch eggs, you’re in luck. This keto baked Scotch eggs recipe is your ticket to a wonderful, protein-packed egg dish.
While pretty common in the United Kingdom, they’re not exactly a staple in the U.S. They might become a favorite in your house after you try this recipe, however.
Scotch eggs are hard-boiled eggs enveloped in sausage and breadcrumbs. The ball is either baked or deep fried.
They are often served as picnic fare and are known by many names. Scotch eggs are sometimes called picnic eggs, party eggs, snack eggs, egg bites, mini Scotch eggs, or savory eggs.
They do sometimes pop up in America. If you keep your eyes peeled you might see them on the menu at British style pubs or Renaissance fairs.
Recipe Directions
- Heat oven to 350 F (175 C).
- In a small bowl, stir together the ground pork, almond flour, flax/chia meal, olive oil, salt and pepper.
- Divide the meat mixture into 6 portions and flatten into patties and wrap around the boiled eggs, making sure there are no gaps. (Add additional olive oil or a bit of water to help the mixture stick together if needed.)
- Use some plastic foil to help you get the mixture tightly around the boiled eggs.
- Place on baking trays and bake in the oven for 15 minutes. Then turn the eggs over carefully and bake for another 15 minutes, or until sausage is cooked through. Remove from oven and let cool.
