Carnivore Scotch Eggs
670Calories
47gProtein
52gFat
2gNet Carbs
Per serving · recipe makes 4. Scale any portion and auto-track it in the app.
Ingredients
- 12 oz loose pork breakfast sausage
- 4 eggs
- 1 oz pork rinds
- Salt
Method
PREP
- Bring a small pot of water to a boil and lower in 4 eggs. Cook exactly 6 minutes for a jammy center, then move them straight into ice water for 5 minutes and peel carefully.
- Divide 12 oz loose pork breakfast sausage into 4 equal portions and flatten each into a thin oval on a sheet of parchment. Beat the remaining egg in one bowl and crush 1 oz pork rinds to coarse crumbs in another.
COOKING
- Heat the oven to 400F. Sit a peeled egg on each sausage oval and use the parchment to wrap the meat up and around until the egg is fully sealed, pinching every seam closed.
- Roll each one through the beaten egg, then through the pork rind crumbs, and set them on a rack over a sheet pan. Bake 25 to 28 minutes, until the crust is deep golden and the sausage reads 160F.
FINISH
- Rest 5 minutes before cutting - the yolk firms up a little as it cools. Makes 4 scotch eggs; a serving is 2, and the other 2 keep 4 days refrigerated.
💡 Pro-Tip: Six minutes is the magic number for the boil. The eggs take another 25 in the oven, so a hard-boiled start comes out chalky and grey - pull them jammy and let the oven finish the job.
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