I’ve had a lot of bacon and eggs on hand lately, and by a lot I mean 48 eggs and 5 pounds of bacon. I need to use it up, and I figured I would start making eggs and bacon only, for the next few days. Trying to create some new ways to enjoy these guys, instead of the old bacon and scrambled eggs.
Scotch eggs are a fantastic treat, and while it’s hard not wanting to gulp down a dark ale while I’m eating one (or three) of these, they’re still a delicacy I haven’t encountered for years.
The oldschool scotch egg is made with a sausage mixture wrapped around the eggs, breaded, and fried. I decided to put a small twist on this and wrap the eggs in one of my all-time favorite foods – BACON!
I HIGHLY suggest that you use farm fresh eggs, and if you need a guide to boil them, we have a how-to on boiling eggs.
Leave a comment below on your own spin, or how to make this one even better!
Yields 2 total scotch eggs.
The Preparation
- 2 tablespoons coconut flour
- 2 tablespoons parmesan cheese
- 1 large egg
- 2 large hard-boiled egg
- 4 ounces bacon
- 1 tablespoon coconut oil
- 1/2 tablespoon olive oil
The Execution
1. Get your previously finished 2 hardboiled eggs out.
2. In a bowl, mix 2 Tbsp. Coconut Flour and 2 Tbsp. Parmesan Cheese.
3. In another bowl, scramble 1 egg. We will be using this to help the breading stick.
4. Get your little station ready to dip the eggs.
5. We’re going to need to wrap the eggs in bacon. I do 1 horizontal wrap and 1 vertical wrap. Start by placing your egg at one end of the bacon strip.
6. Wrap it all the way around.
7. While holding the first wrap in place, begin to wrap around the other side of the egg.
8. When you finish wrapping them, they should look like this.
9. Dip your bacon-wrapped egg into the egg mixture, we’re going to do a double dip method.
10. Dip your now coated bacon-wrapped egg into the parmesan and coconut flour.
11. Now, back to the egg mixture Sorry for the blur! I was using greasy hands to shoot the picture, and let’s just say it’s pretty tough to do everything with 1 hand.
12. Now finish up this scotch egg by doing the final dip in the parmesan and coconut flour.
13. Do the same with your other scotch egg, they should look like this:
14. In a pan, place 1/2 Tbsp. Olive Oil and 1 Tbsp. Coconut Oil.
15. Turn the pan to medium-high heat, and wait until it gets hot.
16. Once the pan is hot enough (it should sizzle if you drop a small piece of parmesan cheese into it), put your scotch eggs in the pan.
17. It’s going to need a lot of babysitting. Once you start to smell a slight burning, turn the scotch egg to another side.
18. Continue turning the egg onto different sides so that it can get cooked all the way around.
19. We will need to get the sides of this cooked also, so don’t forget about them!
20. Once you see that it’s been browned on all sides, turn your pan to low heat and start to allow the bacon to cook all the way through.
21. This will take some time, and you will also have to rotate the scotch eggs to make sure the bacon is cooked on all sides.
22. While you’re waiting, get a paper towel ready so you can drain the excess grease, allowing the shell to crisp up. Who does this pie think they are? PREPARE FOR DEATH BY BACON!
23. Once you see that they’re ready, put them on top of the paper towels. Ha, take that pie!
24. When the scotch eggs have cooled off a bit, you should notice their golden brown shell. It sure smells delicious!
25. I put mine in the fridge and allow them to completely cool and harden up a little bit. This allows me to cut it in half. If you can’t wait, I suggest just digging in – using your fingers. Cutting it while they are hot is not the best idea as it can rip the bacon apart.
This makes a total of 2 servings of Low-Carb Bacon-Wrapped Scotch Eggs. Each serving comes out to be 566 calories, 49.1g fats, 2.6g net carbs, and 31.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon coconut flour | 40 | 2.3 | 6.7 | 4.7 | 2 | 2 |
| 2 tablespoon parmesan cheese | 54 | 3.6 | 0.5 | 0 | 0.5 | 4.8 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 large hard-boiled egg | 155 | 10.6 | 1.1 | 0 | 1.1 | 12.6 |
| 4 ounce bacon | 604 | 52.9 | 0 | 0 | 0 | 30.2 |
| 1 tablespoon coconut oil | 122 | 13.5 | 0 | 0 | 0 | 0 |
| 1/2 tablespoon olive oil | 60 | 6.8 | 0 | 0 | 0 | 0 |
| Totals | 1113 | 94.9 | 8.7 | 4.7 | 4 | 56.5 |
| Per Serving (/2) | 557 | 47.5 | 4.4 | 2.3 | 2 | 28.3 |
Low-Carb Bacon-Wrapped Scotch Eggs
Ingredients
- 2 tablespoon coconut flour
- 2 tablespoon parmesan cheese
- 1 large egg
- 2 large hard-boiled egg
- 4 ounce bacon
- 1 tablespoon coconut oil
- ½ tablespoon olive oil
Instructions
- In a bowl, combine the coconut flour and parmesan cheese. In a separate bowl, scramble the raw egg — we'll be using this to help the "breading" stick. This will be your breading station.
- Wrap the eggs in bacon. I like to wrap one slice horizontally and a second vertically. Start by placing an egg at one end of the bacon strip. Wrap it all the way around.
- Holding the first wrap in place, wrap the second strip around the other side of the egg.
- Dip the bacon-wrapped eggs into the egg mixture (we're going to be using a double-dip method). Then dip the coated bacon-wrapped egg into the parmesan and coconut flour mixture.
- Dip in the liquid egg mixture once again. Now, finish up this Scotch egg by coating it in the dry mixture one final time. Repeat with the remaining hard-boiled egg(s).
- Heat up the coconut and olive oils in a pan over medium-high heat. Once the oil is sizzling, place the Scotch eggs in the pan. Let cook, turning them just as they're beginning to burn.
- Continue turning the eggs until they're browned all over. Don't forget about the sides! Once browned on all sides, reduce the heat to low and allow the bacon to cook all the way through, turning the eggs to ensure it cooks evenly.
- Once the Scotch eggs are ready, place them on top of paper towels to drain and let cool. Serve and enjoy!
I bake my scotch eggs with sausage, I wonder how these bacon rapped scotch eggs would turn out if you baked them?
Megan, the outer layer wouldn’t crisp up as well, I am sure. You might be able to omit the outer layer and have the bacon crisp up and do well. I just prefer to fry them as the added saturated/polyunsaturated fats from the coconut and olive is oil very healthy.
So I made these for breakfast this morning and as I type, I am wolfing them down with a cup of coffee. They are by far the easiest & most delicious scotch eggs I have ever made. Prep time – was around 7 minutes; I boiled the eggs last night and assembled the scotch eggs this morning. I figured out the wrapping technique after a minute or so. What I didn’t expect however was all the popping and sizzling which occurred while frying the scotch eggs, I nearly burned my fingers 🙁 I used about 1 1/2 tablespoon olive oil because that’s what I have in the pantry. I also skipped parmesan because I didn’t have any. The end product was very scrumptious all the same. I’m trying to stop at two but I might give in and have another (yum!) I will definitely be making more of these. Thank you
Thank you!
I’m confused with the wording. Are the macros for both scotch eggs or just one?
The ending macros per serving are per scotch egg.