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About the Recipe: There are many different recipes for Scotch Eggs. Some use
venison, lamb, cod, or mackerel, but this recipe is a vegetarian styled dish using broad
beans, peas, watercress, cheddar cheese, parsley, and seasonings. The boiled eggs
are covered with a veggie layer and rolled in toasted sesame seeds. They are served as
a starter, drizzled with vinegar and olive oil.
Cook’s Note: We substituted several ingredients such as Mukimame (shelled soybeans, which have a nutty flavor) in place of broad beans, kale add-in for watercress, white balsamic vinegar, and cherry chutney. We also steam cooked our eggs.
For More Information and recipe See:
https://www.greatbritishchefs.com/recipes/pea-broad-bean-vegetarian-scotch-egg-recipe
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