Vegetarian Scotch Eggs
By: Sarah
Published: Monday, February 22, 2010 - 10:19am

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

Preparation

1 Preheat the oven to 325°F/170°C. 2 Place 4 of the eggs in a pan and cover completely with cold water. 3 Bring to the boil then reduce the heat and simmer for 4 minutes. 4 Cool in cold water before peeling. 5 Whisk the remaining egg. 6 Combine the chopped herbs with the breadcrumbs and season. 7 Gently roll each boiled egg in flour, then the egg mixture then the breadcrumbs. 8 Put the oil in a pan to a depth of 2 inches/5 cm and heat. 9 Fry the eggs until golden, turning occasionally so as not to burn - about 2-3 minutes. 10 Remove the eggs with a slotted spoon and place in the oven in an ovenproof dish to heat through for about 3-4 minutes.

About


I made these vegetarian Scotch eggs on Sunday. Homemade Scotch eggs are nothing like shop-bought ones which look as though they've been coated in orange sand. The egg is always over-cooked, the white rubbery and grey and the yolk anaemic and dry. This version, which looks round and plump as a partridge, is a bit like all-in-one egg soldiers (one of my favourite things to eat) - a runny yolk encased in crispy fried fresh breadcrumbs with the addition of some fresh chopped herbs. Delicious for breakfast or brunch.

Comments:
Joan Stokoe

Lovely, really delicious - a million miles from the sort you get in pubs & restaurants. These are scrummy.
Lee Ann Foster

Simplicity  at it's best and an egg lovers delight.