Recipe: Bacon-Wrapped Scotch Eggs with Hollandaise and Asparagus

Check out additional photos and the amazing original recipe on Peace + Love + Low Carb's blog!

INGREDIENTS:

**For the scotch eggs**

1 lb. Ground Sausage - (I used jimmy dean's ground sage or Italian sausage)

6 Slices of Thick Cut Bacon

6 Eggs

1 Cup Sharp Cheddar Cheese - Shredded

***Optional***

1 Bunch of Asparagus - about 20 pieces

3 Green Onions

DIRECTIONS

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.  

INGREDIENTS and DIRECTION for preparing the HOLLANDAISE SAUCE

Ingredients:

• 3 egg yolks
  
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (optional)
• 10 tablespoons unsalted butter (if using salted butter, skip the added salt)

Directions:

1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stove-top. Use within an hour or so.

FINAL STEP!

Serve each scotch 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!!