There is nothing quite like a soft boiled scotch egg. It is one of my favourites from Heston's Hinds Head. These are simple to make and only use three ingredients. Perfect for a delicious lunchtime treat.

I have fallen off the low carb wagon this Easter, but am keen to get back on it this week and being able to have scotch eggs and keto sausage rolls makes it so easy to stick to.

Whilst I have adapted this recipe to suit me, my sons really like them too, so it is a winner for all the family. When it comes to the sausagemeat, it really depends on how low carb (or strict keto) you are on which sausage you like to buy. The Heck sausages are good and this works really well with Tesco Finest pork and jalapeno hot dogs. Generally, I have found that you need two "normal" sized sausages per egg, bit with the jalapeno hot dogs, you only need one per egg as they are bigger.

For the coating I use milled flaxseed, but another coating that low carb followers recommend are ground pork scratchings.

Low Carb Scotch Eggs

4 eggs
8 sausages (or 4 Tesco Finest pork and jalapeno hot dogs.)
Milled flaxseed

Put 4 eggs in a pan and bring to the boil. Continue to boil for 5 minutes.
Remove the eggs from the pan and place in cold water. Carefully remove the shell from the eggs.
Take the skin off two sausages and wrap the pattie around the egg.
Roll in a dish of milled falxseed.
Bake for around 20 minutes until olden brown.