So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Scotch Eggs with Roasted Winter Salad
sausages, leftover Chinese food, and pulled pork, I decided to do a vegetable heavy lunch. Luckily, autumn has been in full bloom with bountiful harvests of vegetables. My farmers market had quite the bounty. I snatched up some kale, butternut squash, cauliflower, and beets. I cooked them all separately so they'll retain their own flavors. Oh and I need some protein in my lunch so I made scotch eggs.
First up, the scotch eggs. They're hard boiled eggs wrapped with sausage. I found it easiest to take a ball of sausage meat, flatten it on plastic wrap, place a peeled hard boiled egg in the middle. Then close the plastic wrap around the egg and press any air pockets out. The sausage would be one nice thin layer then bread crumbs on the outside as the last ingredient. I pan fried each of them. They cooked pretty quickly.