Invented by the famous London department store Fortnum & Mason in 1738, Scotch eggs are hard-boiled eggs wrapped in sausage. This week, I took Serious Eats’ popular Scotch Egg recipe and gave it a Clean Plates makeover, replacing highly processed ingredients that are harmful to both you and the environment with better-for-you ingredients rich in delicious flavor and nutrients. As the Brits would say: they’re sure to go down a treat!
- Better eggs: Boost flavor and nutrients with organic, free-range eggs from pasture-raised hens; hormone- and antibiotic-free eggs from cage-free hens are also a good choice. (Hens raised in crowded battery cages have a greater chance of producing eggs with salmonella, offer few nutrients and often have a bland, fishy taste.)
- Better sausage: Choose nitrate-free, organic sausage made from grass-fed animals. (If you can’t find sausage that meets these specs locally, use a Google search or the Local Harvest website to buy it online.) Continue reading