I’m a big fan of Scotch Eggs and even posted my own low carb recipe for them here. If you aren’t familiar with them, they are basically a hard boiled egg, wrapped with sausage, coated with some form of bread crumbs, and deep fried.
It works as breakfast, an appetizer, or a snack, so it’s a very versatile recipe – not to mention delicious. The problem with them is that they are very labor intensive to make. Sometimes it’s worth it, but most of the time, especially in the morning, I want something quick and easy.
Enter the inside out scotch egg. These are super simple to make, and keep well in the refrigerator – they even taste good cold. I served mine with a slice of avocado, and a sprinkle of kosher salt and freshly ground pepper.
As a side point, if you’re all about the yolk like I am, you can partially separate your eggs and discard some of the whites, so that you have a higher ratio of yolk to white. It takes a couple of extra minutes, but for me it was worth the extra time. Make sure you use sugar free & gluten free breakfast or italian sausage, and this dish is also Whole 30 compliant. Enjoy!
Inside Out Scotch Eggs
This recipe is embarrassingly easy, but super delicious!
- Yield: 12 inside out scotch eggs 1x
- Category: Appetizer
- Cuisine: Eggs
- 12 eggs
- 12 oz roll of ground sausage (breakfast or italian)
- salt and pepper to taste
- avocado to garnish (optional)
- Divide your sausage into 12 one-ounce portions. Press each portion into a muffin tin, about 3/4 of the way up the sides to a thickness of about 1/2 inch. Break one egg into each cup (separate out some of the white if you prefer mostly yolk like I do).
- Place your muffin tin on top of a cookie sheet to catch any grease from the cooking sausage. Bake in a preheated 350 degree oven for about 18 – 20 minutes for a runny yolk, 22 minutes for a hard yolk. Remove from muffin tins and sprinkle with salt and pepper before serving. Garnish with avocado slices and/or hot sauce.
UPDATE: A few people have reported that their eggs are overcooked by the time the sausage cooks through. I used silicone molds which may have been why this wasn’t a problem for me. If using a heavy duty muffin tin, form the sausage crust then bake about 8-10 minutes to give it a head start, then drop your egg in and finish baking until your egg is cooked to your liking.
- Serving Size: 1 egg
- Calories: 168
- Fat: 13g
- Carbohydrates: 0.25g net
- Protein: 12g
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