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Eggs wrapped in sausage meat and fried — Scotch eggs are a British low carb lunch that's portable, protein-dense, and deeply satisfying with a good mustard.
Bring a pot of water to a boil, then carefully lower 4 large eggs into it. Boil for 7 minutes, then transfer immediately to an ice bath to halt cooking. Peel the eggs gently once cool.
In a bowl, mix ground pork sausage with salt and black pepper until evenly seasoned. Divide the sausage mixture into 4 portions.
Flatten each portion of sausage into a thin patty. Wrap each peeled egg with the sausage patty, completely covering the egg, and smooth carefully.
Prepare two shallow bowls: one with almond flour, and one with a beaten egg. Roll each sausage-wrapped egg in almond flour, dip in beaten egg, then roll in almond flour again for good coverage.
Heat oil in a deep skillet to 350°F. Fry each Scotch egg, turning occasionally for 6–8 minutes, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Mix dijon mustard and mayonnaise to create the dip. Serve Scotch eggs warm or at room temperature with the mustard dip.
