Keto Scotch Eggs with Chorizo and Avocado Crema

Ingredients

• 6 large Eggs
• 500 g Mexican Chorizo
• 100 g Pork Rinds
• 1 large Avocado
• 2 tbsp Sour Cream
• 2 cups Oil for frying

Instructions

1. 1

   Boil 4 eggs for exactly 6 minutes, then shock in ice water and peel.

2. 2

   Crush pork rinds into fine crumbs.

3. 3

   Flatten chorizo into thin patties and carefully wrap around each boiled egg.

4. 4

   Dredge the meat-wrapped eggs in beaten egg, then the pork rind crumbs.

5. 5

   Deep fry at 350F for 5-7 minutes until the chorizo is cooked through.

6. 6

   Blend avocado and sour cream for the dipping sauce.