Carl’s Deconstructed Scotch Egg
The taste of Scotch Eggs without all the mess and effort. A Scotch Egg is a soft-boiled egg encased in sausage (enhanced with ground mustard, parsley, and nutmeg), coated in some kind of breading, and deep fried until golden brown and delicious.
In the world of low-carb, the breading is the only problem here. Fortunately, we have a substitute that’s even better than bread crumbs: Keto Crumbs, a combination of pork rind dust and grated Parmasan cheese. Also, it’s a lot of prep and effort to do it right. You have to boil an egg for just 3 minutes. That’s enough time for the white to set, but not enough for the yolk to cook. Then you have to peel the egg. Then you have to cover the egg in sausage, bread it, and deep fry it. Unless you have a deep fryer handy that’s really a pain.
To make the deconstructed version, I make the sausage in exactly the same way: ground mustard, parsley, and nutmeg. But I just make a sausage patty, coat it in keto crumbs, and pan fry it in olive oil. I like to use Jimmy Dean sage sausage, but that’s just me. I also like to add a slice of cheddar cheese to the top of the sausage patty and let it melt. Then, I make a perfect 4 minute egg (or 2 eggs) and drop it on top. Optionally, you can serve with a slice of toasted low-carb bread. I like Mahler’s, but eat only once in a while because, you know, wheat…
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
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- 1 or two eggs
- 4 oz sausage
- 1/2 tsp ground mustard powder
- 1/4 tsp nutmeg
- 1/2 tsp parsley
- 2 tbsp Parmesan cheese grated
- 2 tbsp ground pork rinds
Ingredients
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- 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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