Glamorgan Egg

Of course traditionally a scotch egg is wrapped in sausage meat but this vegetarian twist works really well. 

Ingredients
makes 6
8 eggs
25g butter
115g leeks, trimmed, finely sliced
175g fresh white breadcrumbs
75g wholemeal bread crumbs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
200g Caerphilly cheese, finely grated
3 free-range eggs
1 tsp mustard
1 tsp salt
freshly ground black pepper
100g plain flour
10ml milk
Vegetable oil, for frying

Method
Put six eggs in a pan, add cold water and bring to a boil. Reduce the heat and simmer for precisely five minutes, drain and run under cold water to cool. Peel carefully.

For the egg coating, melt the butter in a large non-stick frying pan and fry the leek gently for 8 minutes until soft but not coloured. 

Put 175g white breadcrumbs, parsley, thyme and 150g of cheese into a blender and whiz until well combined. In a separate bowl beat 2 eggs with the mustard, salt and plenty of freshly ground black pepper (at least 3 tsp to give a good peppery hit) 

Bring together all the ingredients, the cooked leeks, the breadcrumb & cheese and the beaten egg in a large bowl. Stir with a wooden spoon until well combined. Don't overwork it. 

Divide the mixture into six portions.  Place them onto a lightly oiled tray.

Lay a sheets of clingfilm on a work surface and put a ball of the mix into the centre. Flatten it then place a peeled egg in the center and bring up the sides of the clingfilm until the Glamorgan sausage mixture encloses it completely.

Repeat with the other five eggs.

Beat the remaining two eggs in a small bowl with a splash of milk. Mix together 75g wholemeal breadcrumbs with the remaining 50g grated cheese and put onto a large plate. Also put the plain flour onto another plate.  

Lightly roll the wrapped eggs in the flour, then dip in the beaten egg, then roll around the cheesy breadcrumb plate. 

Refrigerate for about 30 minutes to set.

Pour enough veg oil into a deep pan to come at least 5cm up the side and heat to a medium to high temperature.  Test the oil is hot enough by dropping in a piece of bread. When it browns nicely within 25 seconds then it's good to go.

Drop in the Glamorgan eggs, one at a time, turning to make sure they cook evenly. Make sure the oil returns to temperature before putting in the next egg.

Drain on kitchen paper. They can be served immediately or eaten cold.