Why head out when you can stay in and prep your favourite comfort treats at home? Try these falafel style Scotch eggs for a yummy breakfast!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the Scotch eggs
2 tins chickpeas, drained
1¼ cups flour
1 tsp cumin
½ tsp turmeric
1 tsp garlic powder
2 tsp tomato paste
3 spring onions, chopped
6 soft boiled eggs
3 eggs, whisked
¾ cup breadcrumbs
For the green sauce
½ cup mayonnaise
½ cup yoghurt
¼ cup chopped parsley
¼ cup chopped coriander
1 tsp lemon juice

METHOD
For the Scotch eggs
1. Add the chickpeas, ¼ cup flour, cumin, turmeric, garlic powder, tomato paste and spring onions to a food processor, and blend until you have a chunky paste. Season to taste.
2. Divide the mixture into 6 and shape each into a flat patty.
3. Roll each soft-boiled egg in the remaining flour, and then mould the chickpea paste around each one.
4. Dip each Scotch egg in the flour again, then in the whisked eggs, followed by the breadcrumbs. Coat each Scotch egg in this way twice for an extra crispy outside. Transfer them to the refrigerator for 30 minutes, to set.
5. Deep-fry the eggs until golden brown and crispy on the outside.
For the green sauce
1. Whisk all the ingredients together and season well, to taste.
2. Serve the Scotch eggs on toast topped with the green sauce.

Recipe & styling: Joni Dames & Leila-Anne Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

Want more eggy goodness? Make these mini eggs Benedict.

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