These vegetarian Scotch eggs will be a real show-stopper whether you serve them at brunch or as an appetizer! With step-by-step photo instructions, we’re simplifying this classic recipe so you can easily enjoy it in your kitchen this weekend!

Vegetarian Scotch eggs sliced in half on a serving platter.

What are Scotch eggs?

Inspired by my recent trip to Scotland, I just knew I had to create a vegetarian Scotch egg! While not Scottish (they’re English), they are certainly served and enjoyed in Scotland. Ground sausage is typically used as a wrapper for a boiled egg, so my vegan breakfast sausage fits the bill perfectly! The sausage balls are then given a crispy coating and fried to perfection.

While this isn’t necessarily an easy recipe, it’s so fun to make and share a traditional English breakfast with your friends on a weekend morning!

Reader rating

★★★★★

“Yum yum- the first time I had Scottish eggs. I love them, but thought there’s no way I could make them way too intimidating. I’ve made them a few times now and this vegetarian rendition is absolutely delicious.” —Kari

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Vegetarian scotch eggs and a cup of dip on a serving platter. — The Scotch egg is a traditional British food that got its name from a restaurant owner whose surname was Scott – “Scotties.” Sausage is wrapped around a hardboiled egg before breading and frying, and it’s often served as a picnic snack.

You don’t need much

Here’s what you need for our vegetarian rendition of this European classic (jump to the recipe card for full instructions!).

Vegan Sausage: Used to wrap up the eggs nice and tight! Our vegan breakfast sausage recipe fits the bill, and it’s ready to go in about 20 minutes.
Eggs: A nice boost of vegetarian protein and the star of the show. Aim to use slightly older types of eggs (ones that have been in your fridge longer), which are easier to peel once boiled.
Flour: Mixing all-purpose flour with beaten eggs helps the breading stick to the egg.
Panko: These larger bread crumbs offer the best crispy texture to our Scotch eggs.

Make ahead tip

Make your breakfast sausage and boil the eggs in advance. This can help you get the completed Scotch eggs to the table, as you’ll have the most time-consuming parts of the recipe done! You could even wrap the eggs in the sausage and toss them back in the fridge for a couple of hours before breading and frying.

here’s how to make them

Hoo boy! This one can take a while because you are making sausage from scratch and boiling eggs before deep-frying them. The very definition of “labor of love,” these are perfect for special days, like an Easter breakfast recipe or a loved one’s birthday.

Step 1: Make the Sausage
Make a double batch of vegan breakfast sausage. You can do this the day before and store it in the fridge.

Step 2: Soft Boil the Eggs
Prepare an ice bath in a large bowl. Bring water to a boil and add eggs straight from the fridge. Cook for 6 minutes before transferring to the ice bath. Let cool, then peel and set aside.

A slotted spoon removing boiled eggs from a pot of water.

A slotted spoon adding a boiled egg to a bowl of ice water.

Step 3: Wrap Them Up
Divide the prepared sausage mixture into 6 portions. Pat into a circle and place a cooked egg inside. Carefully mold the sausage around the egg, so it is completely covered.

Shaping vegan breakfast sausage in the palm of a hand.

A boiled, peeled egg in a raw sausage patty.

Forming vegan breakfast sausage around a boiled, peeled egg. — Pinch out any gaps or holes that can cause the crust to crack when you drop it in the deep fryer.

Step 4: Breading Station
Set up your dredging station! A bowl of flour, then a bowl of whisked eggs, and finally a bowl of panko.

Step 5: Bread Them
Work them through the flour, egg, and panko one sausage at a time. Then, repeat egg and panko for a second coat to make the Scotch eggs nice and uniform.

Adding a flour dredged vegetarian scotch egg to a bowl of beaten egg.

A vegetarian scotch egg being dredged in breadcrumbs.

Breaded scotch eggs on a white platter ready to fry.

Step 6: Fry
Heat enough oil to cover the eggs fully. 350 is the perfect frying temperature. Fry the assembled eggs for 5 minutes or until beautifully golden brown. Let drain on a wire rack.

Fried vegetarian scotch eggs set on a wire cooling rack to drain.

Step 7: Serve
HP Sauce, mustard… anything goes, but these are the classics.

Air fryer scotch eggs

I prefer deep-frying these, as the flavor can’t be beat. But you can also try them in the air fryer for about 25 minutes.

Cooked vegetarian scotch eggs on a white serving platter. — Go all in and make a full English breakfast by serving Scotch eggs with tomato slices, beans, and a sausage of your choosing. Or for dinner with Scottish neeps and tatties.

Vegetarian scotch egg cut in half on a plate

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How To Make Vegetarian Scotch Eggs

5 from 5 ratings

By: Sarah Bond

Prep: 35

Cook: 10

Total: 45

Servings: eggs

These vegetarian Scotch eggs will be a real show-stopper whether you serve them at brunch or as an appetizer! With step-by-step photo instructions, we're simplifying this classic recipe so you can easily enjoy it in your kitchen this weekend!

Ingredients

▢ 2 batches Vegan Breakfast Sausage, click for the recipe
▢ 8 large eggs*, divided
▢ ½ cup all-purpose flour, 60 g
▢ 1 cup panko breadcrumbs, 60 g
▢ 4 cups vegetable oil, 950 mL

Instructions

Make Sausage: Make a double batch of our Vegan Breakfast Sausage (20 minutes to make). Keep it chilled while you prepare the rest of the recipe.
Soft Boil Eggs: Set a large pot of ice water near your stove. Bring a pot of water to a boil. Gently lower 6 eggs straight from the fridge into the water, cover, and cook for exactly 6 minutes**. Immediately transfer eggs to a prepared ice bath to cool, then peel.
Wrap: Portion your Vegan Breakfast Sausage into 6 balls. Working one at a time, flatten a ball in your palms, then carefully wrap it around a peeled egg, molding it to completely cover the egg (there shouldn't be any gaps in the sausage).
Breading Station: Place flour in one bowl. In a second bowl, whisk the 2 remaining eggs well. Place panko in a third bowl.
Bread: Working one at a time, dip each Scotch egg first in the flour, then egg, then panko. Repeat the egg and panko step for a nice and even coating.
Fry: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the eggs. Working in batches, gently lower the eggs into the oil, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished Scotch eggs to a wire rack.
Serve: Serve hot with HP Sauce and/or mustard!

Notes

*Old eggs are better here because they will be easier to peel. Aim for eggs that are at least 5 days old.

**Do you live at a high elevation? Cook for 8 to 9 minutes.

Store leftovers loosely covered in the fridge for up to 4 days. Reheat leftovers in the oven or air fryer at 350ºF (176ºC) until warm and crispy.

Air Fryer Scotch Eggs: While I highly prefer these deep fried, they can be made in the air fryer or oven – both at 350ºF (176ºC) for 20 to 25 minutes.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

5 from 5 votes (3 ratings without comment)

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