Candida Diet Friendly Classic Scotch Eggs
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Learn more →Ingredients
4 servings
- 5 large eggs, divided
- 1 lb bulk pork sausage
- 1 tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - ½ tsp dried sage
- ½ tsp dried thyme
- ¼ tsp black pepper
- ½ tsp salt
- neutral oil, for frying (such as vegetable or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For breading
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 1 tsp salt
For serving
- flaky sea salt, for serving (optional)
- dijon mustard or english mustard, for serving (optional)Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed.
Instructions
- 1
Bring a medium saucepan of water to a boil. Gently lower 4 of the eggs into the water and cook for exactly 7 minutes for a slightly jammy yolk, or 9 minutes for fully hard-boiled. Transfer immediately to a bowl of ice water and let sit for 10 minutes, then peel carefully and pat dry.
- 2
In a bowl, combine the pork sausage, Dijon mustard, dried sage, dried thyme, black pepper, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat.
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