Vegetarian Classic Scotch Eggs
Delightfully hearty and packed with flavor, these Vegetarian Classic Scotch Eggs are a plant-based twist on a beloved comfort food. Perfectly boiled eggs are enveloped in a creamy blend of buttery mashed potatoes infused with fresh parsley, chives, and Dijon mustard. Coated in a crispy, golden breadcrumb crust, these Scotch eggs are lightly pan-fried and finished in the oven for a satisfying crunch. With no meat in sight, they’re a fantastic vegetarian centerpiece for brunch, picnics, or even as a snack. Enjoy them warm or at room temperature, and pair them with your favorite dipping sauce for an unforgettable treat! Keywords: vegetarian scotch eggs, meatless Scotch egg recipe, crispy vegetarian snacks, comfort food, brunch ideas.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 pieces medium potatoes
- 50 grams butter
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 100 grams all-purpose flour
- 200 grams breadcrumbs
- 3 tablespoons vegetable oil
Instructions
Begin by boiling 6 large eggs in a saucepan of water for about 7-8 minutes. Once boiled, transfer the eggs to a bowl of ice water to cool, then peel them carefully.
Peel and chop 4 medium potatoes into chunks and boil them in salted water for about 15 minutes until tender.
Drain the potatoes and mash them in a bowl with 50 grams of butter, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 0.5 teaspoon of pepper until smooth.
Finely chop 2 tablespoons each of fresh parsley and chives, and mix them into the mashed potatoes.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Divide the mashed potato mixture into 6 equal portions. Flatten each portion in your hand, place a peeled egg in the center, and wrap the potato mixture evenly around the egg until it is completely covered.
Place 100 grams of flour in one bowl, beat the remaining 2 large eggs in another bowl, and put 200 grams of breadcrumbs in a third bowl.
Coat each wrapped egg in flour, then dip it into the beaten egg, and finally roll it in the breadcrumbs until well-coated.
Heat 3 tablespoons of vegetable oil in a large frying pan over medium heat. Gently fry the eggs for about 3-4 minutes, turning them until they are golden and crispy all over.
Transfer the Scotch eggs to the prepared baking sheet and bake in the oven for 15-20 minutes to heat through.
Remove from the oven and let cool slightly before serving. Enjoy your vegetarian Scotch eggs warm or at room temperature!
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
