Baking / Breakfast / Coriander / Edamame / Eggs / Goat's Cheese / Kaffir Lime / Lime / Lunch / Panko Breadcrumbs / Peas / Savoury / Spelt Flour / Wholemeal Flour

Green Eggs

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

Sea salt

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.

Serves 2

21 thoughts on “Green Eggs

    • I like to serve these with a simple side salad as an entree. For breakfast you could serve them on a little bed of tomato-chilli relish, with some smoked salmon or organic bacon. Kx

  1. But you forgot the ham. Dr. Seuss will be very disappointed, not to mention the Cat in the hat. Looks wonderful and may be on the menu for St. Patty’s Day next year. Delightful!

  2. Your green eggs sound absolutely fantastic and look so beautiful. They are a wonderful re-imagination of the humble old scotch egg. I’m fairly sure I’m allergic to kaffir lime leaves but I’d love to try out your recipe. Can you think of an alternative?

    • Thank you for your comment, Big Hungry. I really love this recipe – favourite of mine! The recipe would work without the addition of the kaffir lime leaves, but if you wanted to achieve that lovely citrusy, fragrant depth of flavour you could try and use something like lemongrass? Or even the zest of lemon or lime. I’d love to hear how you get on with the substitutions! Kx

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