“The oldschool scotch egg is made with a sausage mixture wrapped around the eggs, breaded, and fried. I decided to put a small twist on this and wrap the eggs in one of my all-time favorite foods – BACON!” Bacon Wrapped Low Carb Scotch Eggs – You must try this recipe.
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- 2 large eggs, hard boiled
- 1 large egg
- 2 tablespoons coconut flour
- 2 tablespoons Parmesan cheese
- 4 slices bacon
- 1 tablespoon coconut oil
- ½ tablespoon olive oil
- In a bowl, mix 2 Tbsp. Coconut Flour and 2 Tbsp. Parmesan Cheese.
- In another bowl, scramble 1 egg.
- Wrap the eggs in two slices of bacon. One horizontal and one vertical.
- While holding the first wrap in place, begin to wrap around the other side of the egg.
- Dip your bacon-wrapped egg into the egg mixture.
- Dip your now coated bacon-wrapped egg into the parmesan and coconut flour. Repeat. Egg mixture, then parmesan/flour mixture one more time.
- In a pan, place 1/2 Tbsp. Olive Oil and 1 Tbsp. Coconut Oil. Turn the pan to medium-high heat, and wait until it gets hot.
- Once the pan is hot enough (it should sizzle if you drop a small piece of parmesan cheese into it), put your scotch eggs in the pan.
- It’s going to need a lot of babysitting. Once you start to smell a slight burning, turn the scotch egg to another side. Continue to turn until fully browned.
- Once you see that it’s been browned on all sides, turn your pan to low heat and start to allow the bacon to cook all the way through.
- Once the bacon is cooked, rest eggs on a paper towel to remove excess grease.
- You can eat them as-is, or put them in the fridge to make them easier to cut in half and serve.
Per Serving: 477 calories; 42.3 g fat; 2.9 g carbohydrates; 18.9 g protein; 90 mg cholesterol; 178 mg sodium.
Recipe by: Gin, Photo Credit: Lina (flickr)
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