Are you looking for something different for breakfast this morning? Try this wonderful FAT TO SKINNY Scottish Egg recipe
Scottish Eggs
A Scottish egg is a large sausage meatball with a whole egg inside.
Servings- 4
Ingredients
4 cups water
4 extra-large eggs (4 net carbs)
1 pound fresh ground pork sausage, 70/30 lean-to-fat ratio
1 teaspoon ground sage
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon cayenne pepper (optional)
¾ cup ground pork rinds, original or BBQ flavor
2 cups shredded lettuce (2 net carbs)
Directions
1. Preheat the oven to 350 degrees.
2. Boil the water in a large saucepan. When the water reaches a rolling boil remove from the heat and using a serving spoon, gently drop each of the eggs into the water.
3. Cover the pan and let stand for 8 minutes.
4. In a mixing bowl add the seasonings to the sausage and, using your
5. Hands work the meat well so it is soft and pliable.
6. Place the meat bowl in the freezer.
7. After 8 minutes remove the eggs from the pot and place them into an ice bath (ice and water) for about 5 minutes or until cooled completely.
8. Gently peel the eggs and pat them dry, then place them into the sausage bowl in the freezer.
9. Chop the pork rinds in a food processor until crumb-like.
10. Spread them out on a dinner plate and set aside.
11. Remove the sausage bowl from the freezer, take out the eggs and divide the sausage into 4 portions.
12. Flatten out each portion of sausage into a large thin patty big enough to completely wrap around an egg.
13. Place a sausage patty in the palm of your hand and place an egg in the center.
14. Gently wrap the meat completely around the egg until the egg is no longer visible, resulting in a large meatball with an egg in the center.
15. Roll the meatball in the pork-rind crumbs to ensure a nice even coating all around
16. Repeat with the remaining eggs and sausage.
17. Place the meatballs on a greased cookie sheet or nonstick aluminum foil and bake for 30 minutes.
18. Remove the eggs from the oven and cool on the counter for 5–7 minutes.
19. When the eggs have cooled, use a sharp knife and a sawing motion to cut each meatball in half, revealing the egg inside.
20. Prepare 2 plates with a cup of shredded lettuce on each and present the Scottish eggs on top of the lettuce.
TIP- These eggs can be made in advance, uncooked, wrapped in wax paper and then aluminum foil, and frozen for up to 3 months. Cook the frozen Scottish eggs in a preheated 350-degree oven for 45 minutes.