We all know that traditional scotch eggs are rolled in breadcrumbs. Usually the pork mince has also been meddled with by adding flour or rusk etc. This makes them a no-no on a Zero Carb diet.
As ever, one of our inventive members over at Zero Carb UK has made scotch eggs healthier by tweaking the traditional recipe to be plant free, apart from any dried herbs you care to add of course.
Normally you would use sausage meat to wrap around the boiled eggs, but you should feel free to use whatever ground meat you have at hand, such as beef, pork or lamb etc.
You can also change up the flavour by adding whatever combination of dried herbs you fancy, or even spicing them up with some ground chilli powder or curry spices, as long as you tolerate herbs and spices without them causing you any digestive issues.
Scotch eggs are delicious served hot or cold and make an ideal picnic food or a transportable lunch to take to work with you.
A great source of protein and healthy fat as well as Vitamins and minerals, including Vitamin A, B2, B5, B12, E, zinc, folate, selenium, calcium, iron, potassium, manganese.
Ingredients for 6 Zero Carb Scotch Eggs:
6 hard boiled eggs
500 g ground meat: mince pork, beef, or lamb
Salt and black pepper, optional choice of herbs or spices
6 rashers of streaky bacon
Mix your choice of ground meat with the herbs, spices, salt and pepper.
Divide the meat mixture into six equal sized portions and flatten out. Place a boiled egg on top of each portion of meat and start to mold the meat around the eggs to completely cover in an even layer.
Press firmly to help the meat adhere to the egg. Wrap each individual ball with a rasher of streaky bacon.
Place on a lined baking tray and bake in the oven at 180C/350F for 15-20 minutes, or until golden on all sides.
Serve hot or cold. Enjoy!
Thank you Sabah for letting me use the picture of your finished eggs.