LCHF Scotch eggs

Well, it has been a while since my last post (sorry!). I still haven’t got much time to write, but here’s a little recipe to tide you over. Egg wrapped in pig, wrapped in pig.

Makes 5

10 gluten free chipolatas (or about 400g sausage meat)
5 semi-soft boiled eggs – about 4 minutes
80g pork scratchings/pork rind
40g ground almonds
1/2 tsp ground black pepper

Pre-heat the oven to 180°C.

Grind the pork scratchings to a breadcrumb-like texture using a food processor (or a bag, a rolling pin and some pent-up aggression), and mix with the ground almonds and black pepper (the scratchings were already salted so I didn’t need to add any salt).


Wrap each egg with two chipolatas (or 1/5 of the sausage meat). I used a bit of cling film to help this process along without getting too messy.


Roll the egg in the crumb mixture, making sure it is well coated. You could use a bit of egg-wash to help the crumbs stick, but I found that the sausage meat was sticky enough.


Bake in the oven for 30 minutes, or until the eggs are golden.


Baked sausage and egg

Despite having eaten eggs nearly every day for the past 25 days (I do like egg), today was the day for baked eggs. And sausages. Oh, and bacon. You just can’t lose.

Serves 3 (generously).

12 chipolata sausages
6 rashers streaky bacon, chopped
2 large garlic cloves, minced
1/2 tsp dried chilli flakes (optional, or you could put more in!)
1/2 tsp dried sage
2 roasted red peppers from a jar, sliced
1 tin cherry tomatoes (or you can use regular chopped tomatoes)
6 large eggs
25g butter
Black pepper to taste

Preheat the oven to 170°C.

In a shallow, oven-proof pan, melt the butter and fry the bacon, garlic and chilli flakes for a couple of minutes. Then, add the sausages and fry for about 5 minutes until browned.


Add the peppers, tomatoes, sage and black pepper and simmer for a few minutes. Crack the eggs straight into the pan…


…put the whole thing into the oven for 10 minutes…


…and serve, with a simple mixed leaf and parmesan salad.