Makes 2 | Prep 30 mins | Cook 20 mins
4 free-range eggs
100g breadcrumbs
2 tbsp coarse polenta
1 tsp mustard powder
1 tsp smoked paprika
salt and pepper
2 tbsp plain fl our
200g vegetarian haggis, cooked as per packet instructions
Veggie Scotch eggs
1. Preheat the oven to 220C/fan 200C/gas 7 and line a baking tray with foil.
2. Soft-boil 2 of the eggs for about 5 minutes. Remove the shells carefully. Leave the peeled eggs in cold water.
3. Mix the breadcrumbs, polenta, mustard, paprika and seasoning together. Tip out on to a plate. Put the
flour on to a separate plate and 1 beaten egg into a shallow bowl.
4. Mix the haggis with the remaining beaten egg. Using your hands, carefully cover the cooked egg with a
layer of half the haggis (like making a snowball).
5. Roll the haggis-covered egg in the beaten egg then roll in fl our, back in the beaten egg and then in the
breadcrumb mix. Repeat with the other cooked egg.
6. Place on a baking tray and bake for around 15 minutes until the egg is golden brown, turning as necessary.
Leave to cool and serve cut into quarters. Store in the fridge.