Low Carb Scotch Eggs Food

LOW CARB SCOTCH EGGS

Low Carb Scotch Eggs image

This was another staple when I was low carbing. You can change the level of spice by choosing a spicy sausage or hot pork rinds. They are very good with mustard or salsa.

Provided by Mercy

Categories Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb bulk pork sausage
1/2 cup pork rind, crushed to a powder
1/2 cup shredded cheddar cheese
1 teaspoon garlic powder
1/4 cup chopped jalapeno peppers or 1/4 cup banana pepper (optional)
6 hardboiled egg, peeled and dry

Steps:

Mix all ingredients (except eggs) together until thoroughly blended (it is best to use your hands).
Divide the meat mixture into sixths and pat out one piece in your hand and mold it around one of the eggs.
Repeat with remaining eggs and meat.
Place them all on a baking sheet or in a baking pan and bake at 350°F for 30 minutes.

VEGAN SCOTCH EGGS

Vegan Scotch Eggs image

We've made this vegan version of a very popular British dish for British Food Fortnight, but of course, it's tasty all year round. Kidney beans are high in both protein, fibre and slow-release carbs which keep blood sugar levels from spiking. Some other bean benefits are vitamin K1 - important for blood coagulation, folate - more commonly known as folic acid which is important during pregnancy - you could say - healthy eggs for healthy eggs!

Provided by hello

Categories Lunch/Snacks

Time 50m

Yield 4 eggs

Number Of Ingredients 13

Ingredients

80 g mashed potatoes
2 teaspoons curry powder
1 pinch salt
1 pinch pepper
210 g white rice
150 ml coconut milk
150 ml water
1 tablespoon flax seed meal
2 1/2 tablespoons water
1 (425 g) can red kidney beans
2 tablespoons cilantro or 2 tablespoons coriander
1 tablespoon cumin powder
80 g flour, gluten-free

Steps:

Boil potatoes until fork tender.
Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.

Nutrition Facts : Calories 511.9, Fat 10.5, SaturatedFat 7.5, Cholesterol 0.4, Sodium 115.5, Carbohydrate 88.7, Fiber 11.2, Sugar 0.8, Protein 16.7

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