Scotch Eggs with Plenty Spinach Mousse & Parmesan Crumble plenty verticalfarm recipe agtech

Today we bring you a decadent Holiday recipe that’s sure to impress your guests. We partnered with chef @eat.sante who put a special Plenty twist on this holiday classic! 🥚🥬 Scotch Eggs with Plenty Spinach Mousse & Parmesan Crumble Serves 4 Spinach Mousse -1 package Plenty Curly Baby Spinach -50 g butter -50 g flour -60cl milk -Nutmeg -Salt & pepper to taste Prepare a rue with butter and flour, then add milk slowly until a thick sauce forms. Add nutmeg and salt and pepper to taste. Steam spinach, then blend into a puree and add to bechamel sauce until fully incorporated. Pour sauce into a whipped cream charger and shake to activate. Parmesan Crumble -100g Parmesan -100g butter -100g flour. For the parmesan crumble, mix ingredients and roll out on parchment or baking sheet into a thin layer. Bake at 350 F for 25 minutes until golden and crispy. Once cooled, crumble the dough and set aside. Scotch Eggs -4 organic eggs, soft boiled -1 bag of crispy breadcrumbs -3 egg yolks, beaten Boil 7-minute eggs for a soft center. Carefully remove shells. Coat in flour, then egg yolks, then breadcrumbs, then again in egg yolk and breadcrumbs. Fry in hot oil until golden brown. To assemble: Add parmesan crumble and hot scotch egg to a plate, and top with spinach bechamel mousse. Season with salt and spinach-infused olive oil to taste.

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