Carl’s Deconstructed Scotch Egg
A simple Scotch Egg recipe with all of the flavor and none of the ceremony.
ground mustard powder
ground pork rinds
In a cast-iron or other skillet, add about 1/4 inch of olive oil, and maybe a little butter for flavor, and turn to medium heat.
Use a blender or food processor to pulverize enough pork rinds to render 2 tablespoons, then combine with 2 tablespoons of grated Parmesan cheese.
Combine sausage with mustard, parsley, and nutmeg. Mix well with your hands, and form into a patty.
Coat the patty thoroughly with the keto crumbs, and fry until crispy, then flip to fry the other side. If you like cheese (and who doesn’t) drop a slice onto each patty, cover, and remove from heat.
Boil your egg(s) for 4 minutes if you want them runny, 5 minutes for soft, 6 minutes for medium.
Remove eggs and immerse in cold water for 60 seconds.
To open an egg, hold it in your recessive hand and with a butter knife, crack the egg in the middle. Pull it apart, and scoop the contents out with a spoon over the sausage patty.
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