1.   Cook the eggs to your desired level: soft runny yolks, soft but non-runny yolks or hard boiled

2.   In a medium bowl combine the sausage meat, salt, pepper, nutmeg, and parsley (dry or fresh finely chopped). Mash well to thoroughly combine the ingredients

3.   For each egg, weigh exactly 100 g or 3.5 oz of the sausage meat mixture, form into a ball, make a well in the ball, and place the fat end of the egg into the well

4.   Gently press on the meat to cover the entire egg and form a seal. Pat to ensure that the thickness of the meat is even all over the egg. Repeat for the rest of the eggs

5.   Into the first of three separate bowls add the oat fiber or substitute as suggested in the ingredients

6.   Into a second bowl, beat 2 eggs until well whisked

7.   Into a third bowl combine the almond flour, psyllium flour and grated parmesan cheese. Blend well

8.   Doing one egg at a time, first roll the egg in bowl 1, completely covering the meat

9.   Then place into the beaten eggs in bowl 2 and roll to coat completely

10.   Place into bowl 3 and coat well with the crumb mixture. Repeat until all six eggs are done

OPTION 1 FOR COOKING: OVEN METHOD

11.   place wire rack into the lower third of oven and preheat to 400 F or 200 C

12.   place in an oven proof pan or baking sheet and bake for 35 minutes

13.   Remove from oven and place on a plate to cool

OPTION 2 FOR COOKING: FRYING METHOD

14.   In a small deep pot, place enough oil to cover half of the egg. Heat oil to about 300 F or 150 C

15.   With a slotted spoon, place the egg into the hot oil and fry until the bottom is golden

16.   Using the slotted spoon turn the egg. Keep turning the egg frequently to ensure that the sausage meat fries properly; this should take about 5 to 6 minutes

17.   Repeat until all the eggs are done

18.   Place on a plate to cool before serving

OPTIONAL AIOLI – NOT PART OF MACROS

19.   Take equal parts of full fat mayonnaise and your choice of salsa, Dijon mustard, or sriracha sauce. Mix each in a separate bowl and serve with the Scotch eggs. Enjoy!