Carnivore Breakfast Sandwiches & Scotch Eggs

I love recipes that have multiple uses. If you have any sausage leftover from my Autoimmune Paleo Breakfast Sausage you can cut it up and sauté it with some vegetables for a quick dish. Although eggs are not AIP they are one of the first introductions. So if you tolerate them you can try Scotch Eggs or the “Breakfast Sandwich” shown below.

Scotch Eggs

Begin by making hard-boiled eggs. The best no-fail technique I’ve discovered for making hard-boiled eggs is to put the eggs in a pot of water and bring to a boil. Cover the eggs with at least 1 inch of water. When the pot begins to boil cover it with a lid and turn off the heat. Use a timer and let them sit for 13 minutes. When the timer goes off rinse them with cold water. Sometimes I’ll let them sit in cold water and add ice to cool them off quickly.

When it comes to keeping the shell from sticking to the egg I’ve read many suggestions. Cook them with baking soda; Cook them with vinegar; Use old eggs instead of new eggs. I’ve tried the baking soda and vinegar, separately of course, but I didn’t notice much of a difference. Someone suggested using a pin to poke a hole into the space at the bottom of the egg to help the baking soda penetrate the membrane. I can’t say whether it was better or not. The one suggestion that has always been true for me is new vs old eggs. Older eggs have always peeled better than those I just picked up at the store.

To make the scotch egg wrap a peeled egg in breakfast sausage. I have found that you need at least 1/4 lb per egg to fully wrap the egg and prevent any holes from forming while it bakes. Once the eggs are wrapped pop them into a 375 F oven for 25 minutes and then increase the oven to 400 F and brown the exterior 5-10 minutes.

I enjoy my scotch egg with mustard which is also not AIP but is an early reintroduction on the protocol.

Paleo Breakfast “Sandwich”

 

To make this “Sandwich” scramble 2 eggs separately to make “the bun”.  If you don’t have an egg ring I have used the ring from a mason jar in the past. The mason jar ring isn’t as heavy so you’ll have to hold it down with the spatula when you first pour in the egg so that the egg doesn’t run out from under the ring. If you use a mason jar ring put the top side down first because it makes it easier to remove the egg when you flip it over. As the bottom of the egg begins to cook occasionally stir it until the egg looks pretty set. We’re not making scrambled eggs so you want it to set up as one piece but you also want the liquid from the top to make its way to the bottom so that it gets cooked.

 

 

Then loosen the edges of the egg from the ring, remove the ring, and flip the egg over to cook the top. (The egg should be mostly cooked at this point.) I have tried greasing the inside of the ring to keep the egg from sticking but much like trying to cook eggs in a stainless steel pan a little inevitably sticks.

After you cook the second egg put a piece of sausage between the two eggs and enjoy!

 

 

Originally posted on February 27, 2017 @ 22:43

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