Baked Scotch Eggs

The other day a blog reader asked if I had a healthier version of Scotch Eggs. It was a bizarre coincidence because literally the day before I had been brainstorming with my Mum how I might slim down the traditional United Kingdom belly bombs. Scotch eggs are a traditional pub fair and picnic food in the UK. They consist of a hard-boiled egg wrapped in sausage meat, encrusted in flour and bread crumbs and then deep-fried till golden. Breaded, fatty and fried is not an option in my post weight loss surgery world so here is my healthier, low carb, baked and I think more delicious version. Oh and my British Mum has given it two thumbs up. I hope my blog reader, Sue enjoys them too.

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Shelly's Baked Scotch Eggs

4 Hard Cooked Eggs, peeled
1/2 pound Sweet Italian Sausage, bulk
1 oz. (about 28 almonds) Blue Diamond Honey Roasted Chipotle Almonds
1/8 cup Almond Meal

Hard boil the eggs, allow to cool, peel and set aside. In a mini food processor, grind Honey Roasted Chipotle Almonds (can't find these almonds, another savory seasoned almond would work fine) till just ground. Pour ground seasoned almonds out onto shallow plate and mix with almond meal till thoroughly combined.

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Divide the sausage meat into 4 equal portions. I used pork sausage but for an even lighter version you could use chicken sausage. Form each portion into a flat pancake large enough to fit around the egg. Work the sausage meat around the egg as evenly as possible.

Roll your sausage covered egg into the almond crumbs. Pat them a bit to be sure they are stuck and completely coated. Place on a non-stick baking pan.

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I used my mini meatloaf pan so they didn't roll around. It worked out perfectly. Bake at 350 for 20 minutes, flip and bake 10 minutes more. Allow to cool slightly and serve plain or with my Mustard Yogurt Dip.

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Shelly's Mustard Yogurt Dipping Sauce

1/2 cup Greek Yogurt (I used plain, 2%)
2 Tablespoons Grainy (or whatever you like) Mustard
dash of Kosher Salt
a few twists of Black Pepper

Mix together till well blended.

These are soooo good and really are a complete meal on there own but a simple green salad would go nicely with them too and would be perfect for an end of the summer picnic.

More Eggceptional (sorry couldn't resist) Eggface Egg dishes

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BeadedbyMeesh said...

When I started Atkins,before my bypass this is how I made them. Except I just used almond meal. My husband is British and he still makes them like this to 8 years later :) I use the hot or the sage sausage, gives it lots of flavor. OHH and dont forget the Colemans mustard.

Footnotes said...

I'm allergic to almonds. What other nut might work as well? Thanks!!

Michelle "Shelly" said...

For nut allergies: I'd just leave them off (just won't be crunchy coated) or... something like this would work crunched up:

Danny said...

Have made something similar to yours from a recipe I "borrowed" from somewhere else. Used Panko crumbs instead of the nut meal. Both my wife and I really liked them.

jbg22 said...

not sure how it would taste, but lately I have been using "pork rinds" as my breading..if allergic to nuts, i be this would work with a different flour. Certainly it would be crunchy....just a thought Michelle

Deb Snelling said...

Great recipe, I tried with panko and nuts mixed and instead of sausage used ground turkey with herbs and spices. Thanks for the idea!

Kim Bowen, LPC said...

How well do these store and reheat later? I'm guessing they wouldn't be crunchy? Or do you fix them up, put them in the fridge and eat cold?

I've never eaten these so have no idea but would love to have things I can fix ahead of time. Just thinking these are best served immediately.

Michelle "Shelly" said...

I would make what I needed at the time but... hmmm if I heated them up I probably saute them in a pan a bit sausage side down.

Courtney Clough said...

Made these for dinner tonight. Used Blue Diamond Smokehouse almonds and cornmeal. The almond meal at my grocery was really expensive. Love, love, love this recipe!!!

Lisa said...

I LOVE Scotch eggs. Can't wait to make these!