The quintessential British picnic food is now a popular item here in the United States; and what’s not to love? Eggs, sausage, and bread all wrapped up in an adorable, delicious bundle. I’ve even added Cornflakes to my recipe in an attempt to include as many breakfast staples as possible. Actually, the addition of Cornflakes give my Scotch Eggs a delightful sweetness and crunch. This recipe was originally published in the Food and Drink issue of IDLE CLASS magazine last year, celebrating the holidays with a Mid Century vibe, but they’re just as enjoyable during the Spring and Summer months; either right out of the fridge or as a protein packed snack while social distance hiking.

One of the great virtues of this garden, pantry soup is that it takes under an hour to prepare; but it’s still chock full of fresh vegetables, herbs, and greens. This version is completely vegetarian, but following this year’s Easter I made the same soup using leftover braised lamb to give it a meatier, heartier twist.