Gluten-Free Scotch Eggs
Savor the classic British delight with a healthier twist in these irresistible Gluten-Free Scotch Eggs! This recipe transforms the beloved snack into a gluten-free masterpiece by using almond flour and gluten-free breadcrumbs for a crisp, golden crust. Featuring hard or semi-soft boiled eggs wrapped in a flavorful blend of seasoned ground pork sausage spiced with Dijon mustard, cayenne, and parsley, each bite delivers a perfect harmony of rich, savory goodness. The deep-fried crust creates a delightfully crunchy exterior, making them an ideal option for party appetizers, snack platters, or even a hearty breakfast. Quick to prepare in under 40 minutes, these gluten-free Scotch eggs add a modern, diet-friendly flair to a timeless favorite.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 1 cup Gluten-free breadcrumbs
- 1 pound Ground pork sausage
- 0.5 cup Almond flour
- 2 tablespoons Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Parsley, chopped
- 2 pieces Eggs, beaten
- 2 cups Olive oil
Instructions
Fill a medium saucepan with water and bring it to a boil. Carefully lower the 6 eggs into the water and boil for exactly 8 minutes for semi-soft centers or 10 minutes for fully cooked centers.
Once done, transfer the boiled eggs to a bowl of ice water to cool for 5 minutes. Gently peel the eggs under cool running water and set aside.
In a large bowl, combine the ground pork sausage, almond flour, Dijon mustard, salt, black pepper, cayenne pepper, and chopped parsley. Mix well until all ingredients are fully incorporated.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a disc and carefully wrap it around each peeled egg, ensuring the entire egg is covered evenly. Smooth any seams by rolling it gently between your palms.
Set up a breading station with three shallow dishes: one with almond flour, another with beaten eggs, and the third with gluten-free breadcrumbs.
Take each sausage-wrapped egg and roll it first in the almond flour, then dip it into the beaten eggs, and finally coat it with gluten-free breadcrumbs. Ensure each egg is evenly coated.
Heat olive oil in a deep frying pan to about 350°F (175°C). Carefully lower each Scotch egg into the hot oil and fry for about 5 minutes or until golden brown and crisp. Fry in batches if necessary to avoid overcrowding the pan.
Once cooked, transfer the eggs to a paper towel-lined plate to drain any excess oil.
Serve warm or at room temperature. Enjoy your gluten-free Scotch eggs as a delightful snack or part of a main meal.
Nutrition Facts
Calories |
7351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 661.7 g | 848% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 42.4 g | ||
| Cholesterol | 1817 mg | 606% | |
| Sodium | 9099 mg | 396% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 9.9 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 572 mg | 44% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
