Scotch Eggs
Scotch eggs for Dairy Free, High Protein (over 30g per serving), Low Carb (under 20g per serving) and Gluten Free diet.
Serves: 4
Prep: 15 mins
Cook: 15 mins
Nutrition per serving:
340 Calories
12g Fats
6g Carbs
39g Protein
What you need:
1.1 lbs. (500g) chicken breasts
1 garlic clove, crushed
4 sage leaves
1 small onion
4 eggs
2 tbsp. ground almonds
2 tbsp. buckwheat flour
1 egg, beaten
2 tbsp. coconut oil
2 tbsp. mayonnaise
1 tsp. wholegrain mustard
What you need to do:
Bring a pan of water to the simmer and boil the eggs to your liking (6 minutes to leave the eggs a little runny in the middle). Once cooked cover with cold water.
Place the chicken breast, garlic, sage and onion leaves in a food processor, season with salt & pepper. Blitz until well combined then set aside.
Place the ground almonds, flour and beaten egg into separate bowls. Peel the eggs and roll them in the flour.
Using wet hands, wrap each egg in the chicken mixture, and then carefully roll in the flour, beaten egg and ground almonds.
Heat the coconut oil in a non-stick frying pan and fry the eggs for about 10 min, turning occasionally, until cooked throughout and browned. If necessary do this in two batches.
Place the scotch eggs on kitchen paper to drain excess oil. In a small bowl mix together the mayo and mustard for the dip.
Serve warm or cold with the dip.
Remember, nothing is as daunting as it looks if you are well-prepared. ✌🏾
