My husband has recently joined the Keto bandwagon and has said he’s getting tired of making scrambled eggs and bacon, so I had to find SOMETHING else for him. In comes a recipe for Scotch Eggs I found on pinterest. The only thing I had to adjust for him was to use Almond Flour
So to get started you need to have some soft boiled eggs. I did these the night before I made the scotch eggs for breakfast. Leftovers for these are amazing!! I highly recommend reheating in an air fryer
To soft boil the eggs, you can do it several different ways, but here’s what I did.
- Place eggs in cold water.
- Put pot on stove over medium high heat.
- Once it comes to a rolling boil, cover and remove from heat.
- Let sit for 5 minutes.
- While waiting, put ice in a bowl with some water.
- When time is up, remove eggs from hot water using a slotted spoon and put in ice bath.
- Let sit 10-15 minutes, remove, and refrigerate until ready to use.
Super easy! If you want hardboiled eggs, I just let them sit in the water for about 10 minutes, then put in the ice bath.
When you are ready the next morning to make Scotch eggs, peel your soft boiled eggs under running water to ensure there are no shells.
Get your flour, garlic powder, parmesan cheese, ground pork sausage, and egg (plus salt and pepper if desired) ready. I have two different bowls since I did Almond Flour
Divide up the sausage to make sure there is enough for each of the 7 eggs. Dry off eggs with paper towel or sausage may not stick.
Wrap each egg with sausage. I just use my hands and ‘smush’ the sausage around each egg. Set on aside until they are all done.
In one small bowl, beat an egg. In another, combine your flour, parmesan cheese, and salt/pepper if desired.
Heat up the oil of your choice in a skillet. Once oil is hot, dip the sausage/egg into the beaten egg, then the flour. Roll to coat. Place in oil, turning frequently to ensure all areas are fried til browned.
And that’s it!! These really are super simple. The most time consuming part was peeling the eggs! I still find it hilarious that my husband unknowingly took a Coconut Flour
Scotch Eggs
7 eggs, soft boiled
1 lb ground pork sausage
1/4 c Coconut Flour
1/4 c grated parmesan cheese
1 tsp garlic powder
Dash salt and pepper if desired
Divide up the sausage to make sure there is enough for each of the 7 eggs. Dry off eggs with paper towel or sausage may not stick.
Wrap each egg with sausage. I just use my hands and ‘smush’ the sausage around each egg. Set on aside until they are all done.
In one small bowl, beat an egg. In another, combine your flour, parmesan cheese, and salt/pepper if desired.
Heat up the oil of your choice in a skillet. Once oil is hot, dip the sausage/egg into the beaten egg, then the flour. Roll to coat. Place in oil, turning frequently to ensure all areas are fried til browned. Drain on paper towels and enjoy!
These are incredibly filling. One and I was done! Oh, and did I mention, ZERO net carbs?! (For coconut flour – slightly higher for almond flour.)
.
in the single serve cup and voila! Homemade frappe! I haven’t found sweet cheat many places, only on 
on Amazon so you can try all the flavors.
and rinse. Place water in a large saucepan, filling it about 1/2 to 2/3 full. Salt the water with about 1 tsp salt. Boil the seeds for 20 minutes then drain.
set over 1 inch of water in a large saucepan. Steam about 10 minutes or until tender.
.
. Once melted, add in mushrooms and season with salt and pepper. Cook until mushrooms begin to brown.
, beat cream cheese with 
. Add in vinegar, garlic, and onion powder, mixing well. Slowly add 1/2 cup stock, mixing as you add. It will get runny, so be cautious or you’ll be covered in it. Once mixed, stir in 1/2 of the parmesan cheese.
or you can divide it into two 
.
if you don’t already have a food processor. I’ve had mine for YEARS and it’s never let me down. It comes with the food processor, blender, and single serve blender cup (2). It’s a great multi-use gadget that is worth every penny.
are my absolute favorite. I use these for just about everything. They are microwave, freezer, and dishwasher safe.
and cook until browned. Place on paper towel so it absorbs any excess liquid. Lay the reserved ham slices in the bottom of the 9 x 13 
.
. Heat about an inch of water in a small saucepan over medium heat until it is simmering. While it is heating, whisk the yolks and lemon juice together until it thickens. Then set the bowl on top of the simmering pan and lower heat. Be sure the bowl does not touch the water or it’s too hot and will scramble your eggs. Continue to whisk the mixture, then slowly put the butter in, whisking continuously. The sauce will thicken. Remove from heat. Add in seasonings, mix well, and serve.
. Gently press out slightly. Freeze and then enjoy! Keep stored in freezer.
