Vegetarian Scotch Eggs

Vegetarian Scotch Eggs


  • 4 handfuls fresh breadcrumbs
  • 1 dessert spoon finely chopped fresh chives
  • 5 medium eggs
  • 1 dessert spoon finely chopped fresh flat leaf parsley
  • Salt and freshly ground black pepper
  • vegetable oil for frying


  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.

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