Healthier Scotch Eggs
Adapted/Inspired by Robert Irvine's Scotch Eggs
  • 8 eggs
  • 1 tbsp vinegar
  • 1 pound Reduced Fat Breakfast Sausage
  • 1½ tbsp parsley
  • ¼ tsp chopped chives
  • 1 tsp rosemary
  • ¼ tsp oregano
  • salt
  • pepper
  • 1 cup Mo Mix
  • 2 cups brown rice crumbs
  • Hazelnut oil
  1. Preheat oven to 350.
  2. In a pan bring 6 eggs and 1 tbsp vinegar to a boil. As soon as the water starts to boil, cover pan and remove from heat. Set aside for 4 minutes.
  3. While you are waiting, start mixing your meat.
  4. In a separate bowl mix the pound of reduced fat sausage with parsley, chives, rosemary, oregano and 1 egg. Mix well. Put to the side.
  5. When the 4 minutes are up, dump out the water and fill pan with coldest water possible. This will stop the eggs from cooking. Leave in cold water for 2 minutes.
  6. While you are waiting in one bowl add one cup Mo Mix.
  7. In another bowl add 2 cups brown rice crumbs, salt, and pepper.
  8. In a third bowl add 1 cup almond milk and 1 egg, beat together.
  9. Drain water from eggs and peel.
  10. Add hazelnut oil to frying pan and turn to medium heat.
  11. Take 1 boiled egg and wrap sausage around the egg until well covered.
  12. Take the sausage covered egg and roll in the Mo Mix, shake to remove excess and move on to the almond milk and egg.
  13. Once dipped in almond milk and egg coat in the brown rice crumbs. Shake to remove any excess and drop into hot hazelnut oiled pan.
  14. Repeat this process for remaining eggs.
  15. Cook until golden brown. A few minutes all the way around the egg.
  16. Once golden, place on a nonstick baking sheet and transfer to the oven 10-12 minutes until the sausage meat is completely cooked.
Recipe by YUM Eating at