Scotch eggs have been around since the 1700s, and honestly, they were pretty great to begin with — a boiled egg wrapped in sausage meat, breaded, and deep-fried. Simple, hearty, and delicious. Nobody was complaining. Well, except for the breadcrumbs. And shame on you if you cooked your Scotch eggs in toxic seed oils! There was clearly room for a little improvement.
You see, the traditional Scotch egg has been slowly weighed down over the centuries by well-meaning cooks who tried to “improve” it with things that simply don’t belong, like fancy herbs, exotic spices, gluten-free (still starchy) coatings, served with an artisanal mustard dipping sauce on a slate board at some trendy gastropub for $25 a pop. No thank you. If you are going to improve a classic, you don’t do it by adding plants and grains; you do it by adding more meat.
So, here’s my animal-based take on this classic: Carnivore Bacon-Wrapped Scotch Eggs. No grains, no starch, no slate boards. Definitely no seed oils. Just a perfectly cooked egg nestled inside salt-seasoned ground pork, lovingly wrapped in bacon for good measure. Three ingredients (plus salt), one magnificent result.
Yes, assembling these takes a little patience — wrapping a slippery peeled egg in meat is not quite as straightforward as it sounds — but the effort is absolutely worth it. These make a great snack, a satisfying meal, or a very respectable and pretty addition to any carnivore spread. Make a batch, and I guarantee they won’t be sitting around for long!
Step-by-Step Instructions
Place 6 pastured eggs in a saucepan.
Cover with cold water.
Cover the saucepan with a lid.
Bring to a boil over high heat.
Once boiling…
…reduce the heat to medium and set the lid slightly ajar. Cook the eggs for 6–7 minutes for slightly soft yolks or 9–10 minutes for hard yolks.
Pour out the hot water.
Fill the saucepan with cold water and let the eggs cool.
Once cooled, peel the eggs carefully — fresh eggs can be stubborn about this, so don’t rush it. And luckily, here the looks don’t matter as the eggs will be tightly and cozily wrapped in pork and bacon. Nobody will notice the possible imperfections!
In a mixing bowl, combine 1 lb (450 g) of ground pork…
…and 1 teaspoon (or to taste) of unrefined sea salt.
Mix…
…until well combined.
Divide the meat mixture into 6 equal portions.
Take one portion and flatten it in your hand.
Place a peeled egg in the center.
Gently mold the meat around it until the egg is completely covered.
Repeat with the remaining eggs.
Wrap each meat-covered egg with 1–2 slices of bacon (6–12 slices in total), slightly overlapping the bacon so it stays in place during baking.
Place the bacon-wrapped egg on a rack set over a baking dish — this keeps the eggs from swimming in grease.
Repeat again with the remaining eggs.
Bake at 375°F (190°C) for about 30–40 minutes…
…or until the bacon is crispy and the meat is cooked through.
Let the eggs rest for 5–10 minutes before serving.
Then dig in — hot, warm, or even cold straight from the fridge.
Here’s the recipe for you to enjoy:
Carnivore Bacon-Wrapped Scotch Eggs
Scotch eggs have been around since the 1700s, and honestly, they were pretty great to begin with — a boiled egg wrapped in sausage meat, breaded, and deep-fried. Simple, hearty, and delicious. Nobody was complaining. Well, except for the breadcrumbs. And shame on you if you cooked your Scotch eggs in toxic seed oils! There was clearly room for a little improvement.
You see, the traditional Scotch egg has been slowly weighed down over the centuries by well-meaning cooks who tried to “improve” it with things that simply don’t belong, like fancy herbs, exotic spices, gluten-free (still starchy) coatings, served with an artisanal mustard dipping sauce on a slate board at some trendy gastropub for $25 a pop. No thank you. If you are going to improve a classic, you don’t do it by adding plants and grains; you do it by adding more meat.
So, here’s my animal-based take on this classic: Carnivore Bacon-Wrapped Scotch Eggs. No grains, no starch, no slate boards. Definitely no seed oils. Just a perfectly cooked egg nestled inside salt-seasoned ground pork, lovingly wrapped in bacon for good measure. Three ingredients (plus salt), one magnificent result.
Yes, assembling these takes a little patience — wrapping a slippery peeled egg in meat is not quite as straightforward as it sounds — but the effort is absolutely worth it. These make a great snack, a satisfying meal, or a very respectable and pretty addition to any carnivore spread. Make a batch, and I guarantee they won’t be sitting around for long!
Ingredients
- 6 pastured eggs
- 1 lb = 450 g ground pork
- 1 teaspoon (or to taste) unrefined sea salt
- 6–12 slices of bacon (1–2 per egg)
Instructions
- Place the eggs in a saucepan. Cover with cold water.
- Cover the saucepan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium and set the lid slightly ajar. Cook the eggs for 6–7 minutes for slightly soft yolks or 9–10 minutes for hard yolks.
- Transfer the eggs to cold water and let cool. Peel the cooled eggs carefully.
- Preheat the oven to 375°F (190°C).
- Combine the ground pork and salt in a bowl. Mix until well combined.
- Divide the meat into 6 equal portions.
- Take one portion and flatten it in your hand. Place a peeled egg in the center. Gently mold the meat around the egg until the egg is fully covered with meat. Repeat with the remaining eggs.
- Wrap each meat-covered egg with bacon (1–2 slices depending on size), slightly overlapping the bacon so it still covers the egg after shrinking in the oven.
- Place the bacon-wrapped eggs on a rack set over a baking dish (this prevents them from swimming in grease).
- Bake for about 30–40 minutes, or until the bacon is crispy and the meat is cooked through.
- Let the eggs rest for 5–10 minutes before serving.
- Enjoy hot, warm, or even cold straight from the fridge — if they last that long.
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Tips for Variations
Scotch eggs are wonderfully forgiving — swap an ingredient here, tweak a detail there, and you’ve got a whole new experience on your hands. Here are some ideas to get you started.
Carnivore Variations
The Sausage Upgrade: Skip the plain ground pork and use good-quality sausage meat instead — the kind with nothing weird in it, just meat, fat, and salt. The extra fat content keeps the outer layer juicy and adds more flavor without any extra effort.
The Cheesy Center: Before wrapping the egg in meat, wrap the egg in a thin slice of your favorite cheese. As it bakes, the cheese melts into a molten little surprise around the egg. Simple, indulgent, and highly recommended — if you tolerate dairy, that is.
The Beef Version: Swap the ground pork for ground beef, or use a 50/50 mix of beef and pork like in my pork-on-pork meatball recipe. The beef version is slightly leaner, so wrapping the whole thing generously in bacon is highly recommended.
The Extravagant Carnivore Scotch Eggs: Want an extra layer of crunch? Take this recipe one step further and coat the bacon-wrapped eggs with crushed pork rinds before baking! Whisk 2 eggs in a shallow bowl and place 1 cup (240 ml) of finely crushed pork rinds in another. Dip each bacon-wrapped egg into the whisked eggs, making sure the whole surface is covered, then roll in the crushed pork rinds and press gently so the coating sticks. Place on a rack over a baking dish and bake as directed. The result is a gloriously crunchy outer shell that makes every bite an event.
Keto Variations
The Spice Lover: Ground pork can be a little one-note on its own, so if you like a bit more character in your meat layer, try mixing in some smoked paprika, onion powder, garlic powder, freshly ground black pepper, and a pinch of cayenne — or use spicy sausage. It won’t win any minimalist carnivore awards, but it will win at dinner.
Go Full Smoke: Swap regular bacon for smoked bacon and mix a teaspoon of smoked paprika into the meat layer, or use smoked sausage meat instead of plain ground pork. You can even use smoked sea salt in place of regular sea salt. Either way, the result is a rich, intense smokiness that makes these Scotch eggs taste like they spent the afternoon in a smokehouse.
The Dijon Surprise: Before wrapping the egg in meat, brush it lightly with unsweetened Dijon mustard. The mustard adds a sharp, tangy kick that cuts through the richness of the pork and bacon beautifully.
The Herb Crust: Take 1 cup (240 ml) of finely chopped mixed fresh herbs (like parsley, chives, thyme, rosemary, or oregano). Roll the meat-coated eggs in the herb mixture before wrapping them in bacon. This version pairs beautifully with a creamy and tangy sour cream sauce.
Don’t forget to check out my other bacon-wrapped recipes — I have dozens of them!
Final Thoughts
So, there you have it — the Scotch egg, finally liberated from its breadcrumb prison and given the bacon-wrapped glow-up it deserved all along. There is something genuinely exciting about pulling a tray of these out of the oven. Seeing that bacon crisped up and knowing there is a perfectly cooked egg waiting inside is one of those small kitchen victories that just makes the day better. It is the kind of food that makes you feel like a culinary genius, even though it is really just a clever assembly of good things wrapped in better things.
The beauty of these things is how well they fit into a busy life. They’re the ultimate “I’ve actually got my life together” snack. You can grab one from the fridge on your way out the door and feel like a high-functioning adult, even if you’re wearing mismatched socks. They also happen to be a fantastic way to win over the skeptics who think a meat-based diet is just steak, salt, and water. One look at a bacon-wrapped egg and suddenly everyone wants to know what else you’re cooking.
Whether you eat these eggs hot, cold, or somewhere in between, these are a solid addition to any kitchen rotation. Just make sure to hide a couple in the back of the fridge if you’re living with others — because once the smell of baking bacon hits the air, your “batch for the week” has a habit of disappearing in about ten minutes.
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