MAKES: 4 Scotch eggs (1 per serving) · PREP TIME: 20 minutes · COOK TIME: 30 minutes

    Traditional Scotch eggs just got a Taco Tuesday makeover, making them the perfect meal for breakfast, lunch, or dinner. They are crispy on the outside, soft on the inside, and bursting with flavor. I like to eat them taco salad style, serving them up on a bed of greens with olives, tomatoes, avocado, jalapeños, and a side of Lime Sriracha Aioli (here).


    • 2 large eggs

    • 1 batch Savory Nut-Free Breading Mix (here)

    • 1 pound ground pork

    • 3 tablespoons Fajita Seasoning (here)

    • 4 soft-boiled eggs, peeled

    • Oil, for frying


    1. Preheat the oven to 375°F. Put a cooling rack on a rimmed baking sheet.

    2. Set up 2 shallow bowls in a row. Whisk the eggs in the first bowl and put the breading in the second bowl.

    3. In a large mixing bowl, mix the ground pork and fajita seasoning until well incorporated.

    4. Divide the meat into 4 equal portions and roll into balls, then flatten into patties. Put an egg in the center of each patty and gently mold the meat around the egg, pinching it together until the egg is fully encased and there are no openings in the meat.

    5. Roll each Scotch egg in the egg wash, then in the breading mix, generously coating it with breading all around.

    6. Heat 2 to 3 inches of oil in a large 4-inch-deep (or deeper) skillet or Dutch oven over medium-high heat. When the oil is hot (375°F) and begins to bubble slightly, gently drop the breaded Scotch eggs into the oil and fry until golden brown and crispy, 2 to 3 minutes on each side.

    7. Transfer the Scotch eggs to the cooling rack on the baking sheet.

    8. Bake the Scotch eggs until the sausage is cooked through and the breading is golden brown and crispy, about 20 minutes.


    CALORIES: 567

    FAT: 39.4g

    PROTEIN: 39.6g

    TOTAL CARBS: 7.6g

    FIBER: 5g

    NET CARBS: 2.6g