Scotch egg

呢排個個週末都抽時間同皇帝烏行西貢，平時梁師奶忙起上黎時時獨留佢響屋企靜英英，有閒咪帶佢享受海邊陽光囉。

西貢呢間叫"ali oli"既bakery頗得我心，有好多令人懷念既英式食品：Shepard's Pie, Cornish Pastry, Mince Pie, Sausage Roll......今日比我遇見闊別十多年既老朋友：Scotch egg($35 w/salad) !!!!!

A Scotch egg consists of a cold hard-boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by the London food shop Fortnum & Mason, in 1851. Contrary to popular belief, it is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.

Scotch eggs were traditionally a picnic food, designed to be eaten fresh. However, in the UK at least, they have acquired an unfashionable, downmarket reputation due to the preponderance of pre-packed, plastic-wrapped Scotch eggs sold at convenience stores and motorway service stations.

一句講晒，即係炸豬肉餅包蛋。

好彩唔係太大舊，因為都頗飽肚。

加埋啖啖果肉既Strawberry Crumble($25)，如果有埋warm custard拌碟就更加一流。