A “Scotch” egg.
It seems a true scotch egg is breaded and deep fried. These aren’t and fit great into a low carb diet. I took three boiled eggs and wrapped them in ground pork sausage.
Rather than deep frying them, I popped them into a muffin pan. They were cooked in a preheated oven at 375° for fifteen minutes. I popped them out and turned them over into different cups and cooked them another ten minutes.
These treats were exceptionally low in carbs, loaded with protein, and tasted great. The origin of these is credited to farmers and shepherds who needed something they could toss in a bag and take with them for a long day of work. I’m fairly certain that they’d keep for several days in the refrigerator if made ahead of time.
This article was first published on January 30, 2015 and was recovered using AI and web.archive.org.