Low Carb Whole30 Scotch Eggs
Today we are going to make Scotch eggs, an English treat found in Renaissance festivals everywhere.
Here's a little Monty Python to put you in the mood for some Olde English cookery. (below) It's the famous "French taunter" scene. King Arthur and his knights of the round table just want some food and a place to stay for the night before continuing on to their quest for the holy grail. Unfortunately they are met with a Frenchman who only wants to hurl insults at them. And eventually livestock. It's wonderfully absurd.
But let's talk about Scotch eggs.
To make a Scotch egg, you take a hard boiled egg, wrap it in sausage, bread it and then deep fry it in oil. It's truly delicious. And if you do it right, it can be low carb as well as Whole30 compliant. Win win.
Now that I am few days into the Whole30 diet, I can safely say that snacks are paramount.
You need them to fill in the gaps between all your relentlessly healthy Whole30 meals. And these deep fried Scotch Eggs definitely fill the bill. They are great for a decadent afternoon snack, but they can just as easily become a full meal if you add a little salad. They are just the thing to keep this diet on track.
But enough about Scotch eggs. It's time for me to watch some more Monty Python. As the ridiculous Frenchman says,
"Now go away before I taunt you a second time!"
Low Carb Whole30 Scotch Eggs
- 7 hard boiled eggs
- 1 pound tube of breakfast sausage
- 1/4 cup coconut flour
- 1 egg, lightly beaten
- salt and pepper
- canola oil for frying
1. Hard boil the eggs in an Instant Pot for 5 minutes (recommended) or on the stove. For stovetop eggs, you add them to a saucepan in a single layer and cover them with 1 inch of cold water. Bring the water to a full boil. Turn off the heat and cover for 10 minutes. Cool the eggs in a water bath and peel as soon as they have cooled enough to handle. Dry the eggs well.
2. Fill a large frying pan with 1/2 inch of canola oil and begin heating over medium heat. Attache a deep-fry thermometer if you have one. Otherwise, it should be ready to use by the time you finish prepping the eggs.
3. Cut the sausage into 7 equal parts. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
4. Add the beaten egg to one soup bowl and the coconut flour to another. Dip the sausage covered eggs in the egg wash and then dredge them in the coconut flour.
5. When the oil reaches 375 degrees F, add the eggs and fry until crispy and browned evenly on all sides, 5-6 minutes.
6. Drain on paper towels and salt and pepper to taste.
NUTRITIONAL INFO*: Calories 215 Total Fat 12g Protein 17g Carbs 4g Fiber 2g Net Carbs 2g
*I calculated the amount of oil used as 2 tablespoons