Bacon-Wrapped Scotch Eggs with Hollandaise and Asparagus
If made into 6 Servings - 3 Grams of net Carbs
- 6
Ingredients
- For the scotch eggs**
- 1 1 1 lb. Ground Sausage - (I used a caramelized onion- roasted red pepper sausage - So delicious)
- 6 6 6 Slices of Thick Cut Bacon
- 6 6 6 Eggs
- 1 1 1 Cup Sharp Cheddar Cheese - Shredded
- Optional***
- 1 1 30 Bunch of Asparagus - about 30 pieces
- 3 3 3 Green Onions
Preparation
Step 1
Preheat oven to 400*
Boil eggs in salted water - I like my eggs soft boiled. I wait until the water is at a full rolling boil and then boil to eggs for 4-5 minutes. This gives them enough time for the eggs to be firm enough to wrap the sausage around. Let cool and peel.
Divide the sausage into six even portions and flatten them into patties
Layer cheese on top of each of the sausage patties. Press down in the center to make a dip to hold the egg
Place an egg on top of each sausage patty and form the sausage around the egg until it completely covered
Place a cooling rack on top of a baking sheet and line your strips of bacon on it. Place the eggs on the rack also. Bake for 20 Minutes
Remove from oven and take the cooling rack off, place the asparagus down in the bacon drippings and replace the cooling rack on top. Bake an additional 10-15 minutes
While your eggs and asparagus are in the oven the second time, prepare your hollandaise according to package directions or whichever recipe you are using.
Serve each egg with 5 pieces of asparagus. When the eggs come out, wrap them with bacon, top them with the hollandaise, garnish with green onions. SERVE AND ENJOY!!