Scotch Eggs

By: Keto In an Instant Cookbook By Stacey Crawford

Satisfying and savory, these eggs are extremely low in carbs and high in healthy fats. This tasty and robust recipe will satiate your hunger and keep you feeling full all morning.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Keto, Low Carb, Paleo

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, breakfast, contributed, cook 15 min, dairy free, easy, eggs, ground spicy italian pork sausage, keto, Keto In an Instant Cookbook By Stacey Crawford, low carb, modern, olive oil, paleo, prep 10 min, pressure cook, sauté

Prep Time

10 min

Cook Time

15 min

Servings

4 servings

Ingredients

4 eggs
1 lb ground spicy Italian pork sausage
1 1/2 tbsp olive oil

Instructions

Fill a large bowl halfway with ice water. Set aside.
Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the eggs on the steam rack.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes.
When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.
Open the lid, carefully transfer the eggs to the ice water bath, and allow to cool for 5 minutes. Once cool enough to handle, peel the eggs and transfer to a platter. Set aside.
Remove the steam rack from the inner pot. Carefully remove the inner pot from the base, drain, and then return the pot to the base.
Place the sausage patties on a flat surface and place 1 egg in the center of each patty. Carefully wrap the sausage around each egg and gently shape until the eggs are covered in the sausage.
Select Sauté (Normal). Once the pot is hot, add the olive oil. Carefully place the eggs in the pot and brown on all sides for 6 minutes, using tongs to continuously turn the eggs. Once the eggs are browned, transfer to a large plate and press Cancelto turn off the pot.
Place the steam rack back in the inner pot and add 1 cup water to the bottom of the pot. Carefully place the eggs on the rack.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual (High) and set the cook time for 0 minutes.
When the cook time is complete, quick release the pressure and open the lid.
Using tongs, carefully transfer the Scotch eggs to a serving platter. Serve warm.

Notes

Tip Depending on your taste preferences, you also can use gluten-free, mild, or hot varieties of ground pork sausage.
Nutrition per serving
Calories: 456
Fat: 36g
Net carbs: 2g
Protein: 25g

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