Now, we have tested some Scottish recipes and here is one of our favourites:
Vegetarian Scottish Eggs with flower salad
Serves 2, preparation 30 min, bake 20 min.
- 2 large eggs
- 1 small egg
- 100 g wholemeal breadcrumbs
- 75 g vegetarian Cheddar
- 1 spring onion
- some fresh parsley
- some fresh thyme
- some fresh rosemary
- 1 tbsp mild mustard
- Salt and pepper
- pick and pluck lettuce with edible flowers
- 2 tbsp olive oil
- 2 tbsp Balsamic vinegar
- 1 tbsp raspberry jam
- optional dry garden herbs and dry herbs flowers
Bring a saucepan of water to the boil and add the 2 large eggs. Set a timer for 4 Minutes for slightly runny yolks. Remove the eggs and place into a bowl of cold water immediately. Peel the eggs and put to one side.
Preheat the oven to 180 C.
Grate the cheddar finely and chop the herbs and the spring onion. Mix it all together with the breadcrumbs, add the small egg and mustard and mix.
The mixture must be wet, if necessary add a little bit of cold water.
Now, shape the mixture around the eggs. You should have 2 balls of the same size.
Put the eggs into a small greased casserole or on a baking tray with baking paper and bake it for 20 minutes.
Meanwhile wash the salad and put it into a bowl.
For the dressing, mix together the balsamic, the raspberry jam, the oil and the garden herbs.
Drizzle the dressing over the salad and arrange the salad onto the plate, if you like sprinkle the dry herb flowers over the plate.
Take the egg out of the oven, put it on the plate and cut in half.