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 tast