I think eggs are great. They are nutrient-packed little health bombs that satisfy and delight whatever hour of the day. They can also be eaten very simply or tarted up in a number of different ways.
This recipe is a cheeky vegetarian riff on the British classic, the Scotch Egg. Traditionally, the egg is hard-boiled, wrapped in a meaty mixture, rolled in breadcrumbs and deep-fried. My eggs, on the other hand, are soft-boiled and coated in a pea, edamame and quinoa mixture that is lifted with the addition of kaffir lime leaves and fresh coriander. Pan-fried and served warm with a crumbling of goat’s cheese and flaky sea salt, these balls are a sure-fire crowd pleaser.
2 organic free-range eggs
¾ cup quinoa
1 ½ cup frozen peas, thawed
1 cup frozen edamame beans, thawed
4 kaffir lime leaves, thinly sliced
½ cup fresh coriander leaves, roughly chopped
¼ cup quick cooking oats
1 tbsp spelt flour – white flour can be substituted
Freshly ground black pepper
1 cup flour
1 organic free-range egg, lightly beaten
3 cups panko breadcrumbs
Rice bran oil
Gently place the eggs, still in their shells, into a saucepan of boiling salted water and allow to simmer for 6 ½ minutes. Remove from the water using a slotted spoon and place in a bowl of ice cold water, then peel and set aside.
Cook quinoa in boiling water until light a fluffy. Spread onto a baking tray to cool.
In the bowl of a food processor, combine the peas, edamame beans, lime leaves and coriander. Pulse to create a coarse mixture. Transfer to a large mixing bowl and add in the cooled quinoa. Using a fork, combine the pea mixture and quinoa. Add the oats and flour and season to taste.
Set up your flouring station – first have a dish with the extra flour, and next to it place the bowl with the lightly beaten egg, then the breadcrumbs.
Pick up an egg and gently press the pea and quinoa mixture around the entire egg. Make sure the coating is smooth and completely covers the egg.
Roll the egg in the flour, then the beaten egg, rolling to coat completely, then roll in the breadcrumbs to completely cover.
Repeat with remaining egg.
Heat a good glug of oil in a heavy bottomed pan. When hot, place the crumbed eggs into the oil and cook, rolling around so all side are golden and crisp.
Carefully remove from the pan and drain on kitchen towel.
Season with flaky sea salt.