stack of vegetarian scotch eggs, one ope to show the inside

Vegetarian Scotch Eggs


These Vegetarian Scotch Eggs are the perfect alternative to your classic scotch eggs. First created by Fortnum & Mason in 1738, they remain a go-to snack for travellers and can be found at many food markets.

Typically, scotch eggs are made by wrapping sausage meat around a hard-boiled egg, coating it in breadcrumbs, and deep-frying. However, simply substitute the sausage meat with delicious mushroom duxelles for a meat-free option. This versatile ingredient is perfect for whipping up a scrumptious vegetarian snack.

If you are looking for the perfect gluten-free breadcrumbs, try to toast and blend our breadsticks, they are simply perfect!

If you have a penchant for savoury snacks, you might also want to try our fishcake recipe or mini tart made with courgette and cheese.


For 8 scotch eggs, prep time 30 minutes, cooking time 10 minutes

  • 8 very soft-boiled eggs
  • 1 egg for coating
  • 500g mushrooms
  • fresh thyme
  • 250g gluten-free crumbs (dry and toasted)
  • 1 handful of parsley
  • 2 garlic cloves
  • Salt and pepper


1 – Slice and cook the mushrooms until soft; add salt, pepper, and fresh thyme. Put the mushrooms, parsley and garlic in a blender and blitz until you get a rough paste – it doesn’t have to be too smooth.

2 – Spread the mushroom paste on parchment paper once it has the right consistency. Coat the soft-boiled eggs with the mushroom pate, be gentle as the eggs may break. Lay the eggs on a lined tray and set them in the fridge for at least 2 hours.

3 – Once the eggs are set in the fridge, pane them for frying: coat the eggs in flour, then in a beaten egg and the breadcrumb; repeat the last two steps to get a double coating and protect the eggs better.

4 – Deep-fry the scotch eggs in plenty of hot oil until golden brown. Serve these vegetarian scotch eggs with mustard or ketchup.


  • The key for a soft-boiled egg is to cook the eggs in boiling water for 5 minutes, then cool them quickly in a water bath with plenty of ice. Peel the eggs as soon as possible.
  • Double coating the eggs will prevent breakage and safer deep-fry.

Did you like this recipe? Rate it!

Average: 0 / 5. Vote: 0

You will be the first to rate this recipe!

You may also like