The beloved scotch egg with a veg-heavy twist. These Vegetarian Scotch Eggs feature a soft boiled egg enrobed in a mushy-pea-inspired coating breaded and deep-fried to golden perfection. This is one vegetarian treat you'll want to have on repeat.
Heat the oil until shimmering in a small, deep skillet. Add the onion and reduce the heat to low. Sprinkle in a pinch of salt and sweat the onions for 5 minutes or until just translucent. Take the skillet off of the stove and transfer the onions to a plate. Set aside.
Place 1 1/2 cups of the peas in a small saucepan and cover with water. Place the pot over high and bring it to a boil. Cook until the peas plump up and turn a darker shade of green. Drain the peas and transfer them to a food processor.
Add the onions, salt and 1 tbsp of the milk to the food processor and blitz until smooth. Transfer to a bowl and set aside.
Return the skillet to the heat and add the butter. Melt over medium heat until foamy. Whisk in 1/2 cup of the flour to form a roux. Toast the roux until it smells nutty and turns a soft golden color. Gradually whisk in the wine followed by the remaining milk. The sauce should thick and glossy. Take the skillet off of the heat and whisk in a teaspoon of the remaining salt and the nutmeg.
Transfer the bechamel to a large bowl and whisk in the pea puree. Fold in the remaining frozen peas and leave the sauce to come down to room temperature. Once it cools, cover tightly with plastic wrap and transfer to the fridge to chill for at least 2 hours or overnight.
Once the bechamel has chilled, place 6 of the 8 eggs in a small saucepan. Add enough water to cover the eggs by an inch. Place the pan over high heat. Bring the water to a boil and add the baking soda. Reduce the heat to low and simmer the eggs for 4 minutes before transferring them to an ice bath. Let them sit in there for 10 minutes before peeling.
Pour the remaining flour into a wide shallow bowl. Spoon a 1/4 cup amount of the sweet pea mixture onto the flour. Coat the exterior of the pea mixture completely in flour before forming into a disc. Place a peeled egg in the center of that disc and fold the pea mixture around it. Roll the pea mixture in the flour once more before transferring to a plate. Repeat with the other peeled eggs.
Crack the remaining eggs into a bowl and beat them with a fork. In a small bowl, whisk to combine the breadcrumbs and the remaining salt. Transfer the mixture to a wide shallow bowl and set aside.
Coat the scotch egg in the beaten egg before tossing them in the breadcrumbs. Transfer to a plate once the eggs are uniformly encrusted. Repeat with remaining eggs.
Pour the canola oil in a large deep cast-iron skillet. Heat the oil 350°F and add the eggs, 3 at a time, to oil. Fry until golden, turning once, about 3 minutes a side. Transfer the finished eggs to a plate lined with paper towel.
Serve the eggs immediately any way you see fit. I served mine on a piece of toast slathered with hummus and top with micro-greens, sesame seeds, and pomegranate arils