Vegetarian Scotch Eggs
By: Leah Rodrigues
Published: March 11, 2013

Scotch eggs, a London favorite, are a super tasty snack.  For this vegetarian version, the hard boiled eggs are coated in breadcrumbs and spices before being deep fried.  They are delicious for breakfast and great to pack for a picnic.
Vegetarian Scotch Eggs
Recipe Courtesy of Taste of Savoie
Ingredients:



5 medium eggs
flour for dusting
4 handfuls fresh breadcrumbs - enough to coat 4 eggs
1 dessert spoon finely chopped fresh flat leaf parsley
1 dessert spoon finely chopped fresh chives
Salt and freshly ground black pepper
vegetable oil for frying
 
Directions:








   
Preheat the oven to 325°F/170°C.


   
Place 4 of the eggs in a pan and cover completely with cold water.


   
Bring to the boil then reduce the heat and simmer for 4 minutes.


   
Cool in cold water before peeling.


   
Whisk the remaining egg.


   
Combine the chopped herbs with the breadcrumbs and season.


   
Gently roll each boiled egg in flour, then the egg mixture then the breadcrumbs.


   
Put the oil in a pan to a depth of 2 inches/5 cm and heat.


   
Fry the eggs until golden, turning occasionally so as not to burn - about 2-3 minutes.


   
Remove the eggs with a slotted spoon and place in the oven in an ovenproof dish to heat through for about 3-4 minutes.

Preheat the oven to 325°F/170°C.


     
Place 4 of the eggs in a pan and cover completely with cold water.


     
Bring to the boil then reduce the heat and simmer for 4 minutes.


     
Cool in cold water before peeling.


     
Whisk the remaining egg.


     
Combine the chopped herbs with the breadcrumbs and season.


     
Gently roll each boiled egg in flour, then the egg mixture then the breadcrumbs.


     
Put the oil in a pan to a depth of 2 inches/5 cm and heat.


     
Fry the eggs until golden, turning occasionally so as not to burn - about 2-3 minutes.


     
Remove the eggs with a slotted spoon and place in the oven in an ovenproof dish to heat through for about 3-4 minutes.