8 eggs (large)
1 lb breakfast sausage (ground pork is good)
1/2 cup ground almonds
1 tbsp psyllium husk (optional)
Preheat oven to 375 degrees
Boil 6 of the large eggs for 8 minutes (start the timer one the water starts to boil)
Once boiled run the pan under cold water to cool the eggs off so they don’t continue to cook.
Take your ground sausage and separate into six equal portions.
Take each portion and make into a round patty. Then I put down saran wrap on my cutting board and flatten the patties.
Place eggs in middle of flattened patties and wrap the eggs in the meat.
Crack the other two eggs in a bowl and whisk them with a fork. We will use these to dip the scotch eggs in later.
Mix ground almonds and psyllium husks in another bowl or shallow dish.
Roll the sausage wrapped eggs in the ground almond / psyllium husk dry mixture.
Then either dip the eggs in the eggs you whisked earlier or brush on the eggs with a pastry brush.
After all 6 eggs are coated, then place them on a baking tray and put them in the oven. I set a wire rack in my baking tray then put the eggs on top of that. Just make sure to oil the rack. That way the grease can drip down and the eggs will stay crunchy.
Bake for 30 minutes until they have a nice golden brown color.
Thanks to Low Carb Go for this great breakfast recipe.