Vegetarian Scotch Eggs

Ingredients: 

4 large eggs

1 tin of red kidney beans, drained and rinsed 

1 tin of cannellini beans, drained and rinsed 

1 tin of chickpea, drained and rinsed 

1 tsp mixed herbs

1 slice granary bread for breadcrumbs

Method: 

Hard boil the eggs in boiling water - cook for about 6 minutes

Remove eggs from the boiling water and immediately place in cold running water to quickly cool, once cooled peel away the shell

Place all the rinsed beans into a large bowl and using a potato masher mash them up

Mix in the herbs

Divide the mixture roughly into quarters

Place a quarter of the bean mixture onto a square of cling film and flatten it out

Place an egg into the middle of the flattened bean mixture, pull the cling film up to help to cover the whole egg with the bean mixture.   

Repeat the above until all the eggs are covered with the bean mixture

Grate the slice of bread to make breadcrumbs (I used a crust)

Gently roll of the eggs in the breadcrumbs to lightly cover

Place the eggs on parchment paper on a baking sheet and cook in the oven, 170 degrees, for about 12 minutes, or until looking golden

Leave to cool on the baking sheet

The eggs are quite delicate so handle carefully. 

I cut mine in half as served as a starter (half an egg each) with mixed leaves and baby plum tomatoes and drizzled each egg half with balsamic glaze.  I was serving 6 people but cooked 4 eggs so that I had a spare in case one of them broke up when cutting in half.