We're excited to show you an easy and delicious way to make a protein-packed, low-carb version of one of our favorite brunch foods- Scotch Eggs. Perhaps you have some leftover eggs from Easter that you're trying to use? FUN FACT: Older eggs are easier to peel! VOILA! If those eggs are still in the fridge, you're no longer wasteful, you're just thinking ahead! (Side note: By old, we mean nearing expiration. Don't use expired eggs and blame it on us. We don't live that dangerously)
For this recipe we drew from a couple different sources and then added our own twist! Here's what you need:
- 4-6 hardboiled eggs (THANKS Easter)
- 2 teaspoons Worcestershire sauce
- 1 pound breakfast sausage (we used turkey)
- 1 tablespoon flour (we used Bob's 1-to-1 gluten free flour with great success)
- 1/8 teaspoon salt
- 1 egg (to beat)
- 1 three oz. package of Pork Panko
Preheat the oven to 400. In a medium bowl, mix the turkey sausage, Worcestershire , flour, salt, and pepper. In a separate bowl, beat one egg and pour Pork Panko into a third bowl. Once the sausage is mixed, pinch off a golf ball sized portion and flatten it in your hand. Place the egg inside and gradually spread the sausage mixture so that it completely covers the egg in a thin layer. Set aside on a separate plate and repeat the process with remaining eggs. Once all the eggs have been covered, take each egg individually and roll it through the beaten egg, letting the excess drip off. Finally, roll each egg through the Pork Panko so that it is generously coated on the outside. Place all eggs on a cooking sheet (I used a muffin tin to keep each from rolling) and bake for 30-35 minutes. The outside should be nicely browned and the sausage should have lost it's pink. ENJOY!
Recipe modified from Allrecipes.