Snack

Scotch eggs with mustard

Name: Scotch eggs with mustard
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 Eggs; 8½ oz Bulk pork sausage; 2 oz Almond flour; 1 Egg for coating; 4 tsp Dijon mustard; Dried sage, a pinch; Sea salt, to taste

Baked rather than deep-fried, and an almond crumb browns faster than breadcrumbs do — so the coating is ready at the same moment the bulk pork sausage is.

2gnet carbs

27gfat

19gprotein

325kcal

Per serving40 minServes 4

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Ingredients

For the whole dish · serves 4

Eggs4
Bulk pork sausage8½ oz
Almond flour2 oz
Egg for coating1
Dijon mustard4 tsp
Dried sagea pinch
Sea saltto taste

Method

6 steps · 40 minutes

Boil the eggs for exactly 6 minutes and drop them straight into iced water. Any longer and the yolk is chalky by the time the outside has cooked.
Peel them under running water, which floats the shell away from a soft egg without tearing it.
Flatten the bulk pork sausage between two sheets of parchment paper, then wrap each egg so there is no gap at the seam.
Roll them in the beaten egg, then in the almond flour mixed with the sage.
Bake at 400F for 25 minutes, turning once halfway so the underside colors as well as the top.
Eat them warm with the mustard. Straight from the fridge the almond coat has gone soft.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.