Vegetarian Scotch Eggs

Prep Time:

Cook time:

Serves:

Description
This version of the classic 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.

[|A Taste of Savoie]

�

Ingredients

 * 5 medium eggs
 * Flour for dusting
 * Fresh breadcrumbs - about 4 handfuls - enough to coat 4 eggs
 * 1� dessert spoon of finely chopped fresh flat leaf parsley
 * 1 dessert spoon of finely chopped fresh chives
 * Salt and freshly ground black pepper
 * Vegetable� oil for frying

Directions

 * 1) Preheat the oven to 325°F/170°C. Place 4 of the eggs in a pan and cover completely with cold water. Heat over a high heat until boiling then reduce the heat and simmer for 4 minutes. Cool in cold water before peeling.
 * 2) 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.
 * 3) Put the oil in a� pan to a depth of 2 inches/5 cm and heat. Fry the eggs until golden, turning� so as not to burn� - for 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.