Our friends Linda and Phil were visiting us on Friday night and, we got to talking about Scotch eggs. That’s all I have been thinking about since. I was wondering how I might make Scotch eggs gluten-free, so here’s my plan.
Low Carb, Gluten-Free Scotch Eggs
6 hard-boiled eggs, shelled
1 pound breakfast sausage (We like Kroger Mild Country Sausage)
1/8 c. coconut flour + 1/8 c. almond flour = 1/4 c. flour mixture
1 beaten egg with 1 tbsp. water for egg wash
1 c. gluten-free bread crumbs (I toast the end slices of Udi’s GF Bread and process till fine)
(or crushed cornflake crumbs might work also)
Preheat oven at 400 degrees.
Dust board with flour and flatten out about 1/3 c. of sausage into a round for each egg.
Cover hard-boiled egg with sausage. Dust sausage covered eggs with flour. Dip in egg wash, then roll in breadcrumbs. Place on parchment lined baking sheet. Bake for 25-30 minutes or until breadcrumbs are crisp and sausage is done.
I think I might like to serve these with a chunk of good New England cheddar cheese and some red pepper relish.
Have a yummy day,