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Vegetarian Scotch eggs

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 8 eggs
Author: Becca Heyes


For the Scotch eggs:

  • 8 eggs
  • 300 g (~ 1 1/2 cups) dried red lentils
  • 1 tbsp oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 100 g mature cheddar cheese, grated (~ 1 cup when grated)
  • 6 large pieces sun-dried tomato
  • Few sprigs fresh parsley
  • 2 slices bread (I used seeded wholemeal bread)
  • Salt
  • Black pepper

For the breading:

  • Flour for rolling
  • 3 eggs, lightly beaten
  • Breadcrumbs (you'll probably need 1-2 cups)
  • Oil for frying


  • Boil 8 eggs in a pan of hot water for around 8-9 minutes, then rinse in cold water. When cool enough to handle, gently roll the eggs to crack the shell, and peel. Rinse off any loose pieces of shell under cold water.
  • Meanwhile, cook the red lentils in plenty of water. When the lentils are tender, drain them, and set aside.
  • Heat a dash of oil in a frying pan, and add the diced onion and garlic. Cook over a medium heat for a few minutes, until soft and translucent.
  • Add the cooked lentils to a food processor, along with the cooked onion and garlic, grated cheddar cheese, sun-dried tomatoes, parsley, and bread. Season with a generous pinch of salt and pepper, and blitz until fairly smooth.
  • With clean hands, take around 1/8 of the lentil mixture, and form it around a boiled egg. If the mixture is particularly sticky, it can be helpful to rub your hands in a little flour first - or, you can add some more breadcrumbs to the lentil mixture. Repeat with the remaining eggs and lentil mixture.
  • Place the lentil-wrapped eggs on a lined, greased baking tray, and freeze for at least an hour, or until fairly firm - this just makes them much easier to coat in breadcrumbs.
  • Once frozen, dip each one in beaten egg, then roll in breadcrumbs. For a thicker coating, return to the egg and then breadcrumbs for a second time.
  • Fry the Scotch eggs until the breadcrumbs are golden brown and crispy - I shallow fried mine, but you can deep fry them for more even cooking if you prefer. They don't bake well.
  • Serve warm or cool.