Dish in Focus: Scotch egg at Avalon

The Scotch egg is one of those dishes that seems simple until you try to perfect it.

It’s a British classic with roots in pub grub and picnic baskets, where a soft-cooked egg is wrapped in sausage, coated in breadcrumbs and fried until crisp.
At Avalon in Central, that familiar format is made more refined, with Migas Group culinary director Jarrod Verbiak using the nostalgic dish as a study in balance, texture and precision.
Verbiak takes a quietly luxurious approach to comfort food, and the...