SCOTCH EGGS WITH LEMON SWISS CHARD

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 1/4 HOURS

Scotch Eggs

4 eggs

375 g Italian sausages, casings removed vegetable oil

1/2 cup all-purpose flour

2 eggs, beaten

2 cups panko bread crumbs salt and pepper

Lemon Swiss Shard

3 tbsp unsalted butter

4 sprigs fresh thyme

1 bunch rainbow Swiss chard, finely chopped (stems and leaves)

1 clove garlic, chopped zest and juice of 1 lemon salt and pepper

Green Onion Emulsion (recipe, this page)

Scotch Eggs Place eggs in saucepan filled with cold water. Cover; bring to boil over high heat and cook until eggs are soft-cooked, 6 to 7 minutes. Transfer eggs to bowl of ice water. Peel eggs.

Divide sausage meat into four equal portions. Using lightly oiled hands, completely cover each egg with one portion of sausage meat. Place sausage-wrapped eggs on small baking sheet and transfer to freezer. Freeze for 30 minutes.

Fill heavy-bottomed saucepan about halfway with vegetable oil; attach deep fryer thermometer to saucepan. Heat oil to 350°F.

Meanwhile, place flour in bowl. Place beaten eggs in second bowl, and bread crumbs in third bowl. Dredge wrapped eggs in flour, then eggs, then bread crumbs, pressing lightly to adhere; ensure eggs are completely covered.

Using slotted spoon, place Scotch eggs in hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towel-lined plate. Keep warm.

Lemon Swiss Chard In skillet over medium-low heat, melt butter with thyme. Add Swiss chard and garlic; cook, stirring constantly, for 3 minutes. Stir in lemon zest and juice; season with salt and pepper. Remove thyme sprigs.

Slice Scotch Eggs in half lengthwise. Divide Lemon Swiss Chard among plates and top each with Scotch Egg. Serve with Green Onion Emulsion. Green Onion Emulsion Slice about 2 bunches green onions (10 to 12 stems), separating green and white parts. In skillet over medium heat, melt 2 tbsp unsalted butter. Add white parts of green onions and cook, stirring very often, for 2 to 3 minutes. Deglaze pan with 1/4 cup dry white wine; let reduce for 1 to 2 minutes. Add 1 cup 35% whipping cream; let reduce for 3 to 4 minutes. Transfer mixture to blender, add green parts of green onion, 1 tbsp honey and zest of half lemon. Purée until smooth. Makes about 1 1/4 cups. PER SERVING about 885 cal, 23 g pro, 59 g total fat

(28 g sat. fat), 65 g carb (6 g dietary fibre, 12 g sugar),

385 mg chol, 820 mg sodium, 7.6 mg iron.