Scotch Eggs
  • CourseBreakfast, Brunch
Cook Time
Cook Time
  1. Place the eggs in a medium saucepan in cold water. Bring to a boil and boil for 4 minutes. Turn off heat and let them sit in the hot water for five minutes. Remove from the pan and place in ice water. Cool for five minutes.
  2. While they are cooling, mix your coconut flour, parmesan, salt and pepper and garlic powder in a shallow bowl or dish and set aside.
  3. Peel the eggs under cold running water and set on a plate lined with paper towels. You may have to blot them as well, because you want them completely dry when you wrap them with the sausage.
  4. Meanwhile, remove your sausage from the tube and cut into 7 equal portions. Take a piece and using your left hand, flatten the sausage out onto your right hand making an oblong oval that is about 1/4 inch thick. Place an egg in the center of the sausage, cup your hand and use your fingers to wrap the sausage completely around the egg. Then press as you would if forming a meatball to make sure the meat is evenly wrapped and smooth. Set aside and repeat with the other eggs.*
  5. I started my oil heating (in a heavy duty pan about 1/2 inch deep) while I wrapped these. Once they are all wrapped, dip them first in the beaten egg, then the coconut flour/parmesan coating and place them in your hot oil – I put the completed eggs onto a spoon and rolled them into the oil to prevent splashing.
  6. They don’t take long to cook, turn them every 2 minutes or less until golden brown all the way around and then take them out and put them on a paper towel lined plate.
  7. Served hot or cold these are awesome! And filling!
Recipe Notes
Nutrition Facts
Scotch Eggs
Amount Per Serving
Calories 370 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 276mg 92%
Sodium 720mg 30%
Potassium 207mg 6%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 24g 48%
Vitamin A 8%
Vitamin C 0.04%
Calcium 13%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.