As long as I can remember, I’ve always loved eggs. Boiled, scrambled, fried, poached… In a sandwich, in a salad, in my hand. It doesn’t matter to me!
I tried scotch eggs probably five years ago and fell in love with yet another way to eat eggs. I’ve gotten scotch eggs from a local Irish pub, and they make them with quail eggs. Delicious, two-bite pieces of joy! The market that carries quail eggs have been out for a little while (probably due to the holidays), so I decided to make regular ones.
If you ever have a hard time peeling boiled eggs, I have the fix for you! The Pioneer Woman (Ree Drummond) has a tried-and-true method that I use, and you can find it HERE!
Putting sausage over boiled eggs, even patted dry eggs, is difficult. Nothing really wants to stick to them, much less raw sausage. I used breakfast sausage, and patted a thin-ish layer on my hand.
Putting the egg in the middle, I just wrapped the sausage around the egg and kept manipulating it until it was covered. Mostly.
Then, trying to stick to low carb, less grains, etc., I used pork rinds as a crusty coating. I recently found out you can buy ground up pork rinds on Amazon, which is too convenient for me to pass up.
I baked them in the air fryer at 350 degrees for about 10 minutes, then flipped them and went 10 minutes more. They came out perfect! A couple of these protein-packed balls of flavor will set your morning up for success. At least, in my book they do.
The Happy Viking 