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Pressure Cooker Scotch Eggs
One of the perfect high protein breakfasts to kick start your day. This recipe upgrades the simple egg and sausage breakfast to a delicious and elegant dish.
Course
Breakfast
Cuisine
uk
Keyword
Eggplant And Olive On Baguette, sausage, Scotch Eggs
Prep Time
12
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
24
minutes
minutes
Servings
8
Calories
235
kcal
Author
Corrie
Ingredients
1
lb
ground sausage
1
cup
water
4
eggs
2
tablespoon
olive oil
salt and pepper to taste
Instructions
Pour water into your Instant Pot and place the egg trivet or steaming basket.
Place your eggs into the egg trivet and cook at high pressure for 5 minutes.
Once done, do a quick pressure release and take out the eggs.
Place the eggs in a bowl with cold water for a couple of minutes, then gently remove their shell.
Divide your sausage into 4 parts. Add salt and pepper.
Flatten each part to obtain 4 round discs.
Place each egg in the middle of each sausage disc.
Fold the meat around the egg to form a ball.
Take out the basket from the Instant Pot, remove water and press "Saute".
Add oil and the scotch eggs.
Cook on "Saute" for about 4 minutes, until they are browned on each side.
Nutrition
Calories:
235
kcal
|
Carbohydrates:
1
g
|
Protein:
11
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
123
mg
|
Sodium:
393
mg
|
Potassium:
171
mg
|
Sugar:
1
g
|
Vitamin A:
161
IU
|
Vitamin C:
1
mg
|
Calcium:
18
mg
|
Iron:
1
mg