At Budweiser Budvar Top 50 Gastropubs winning site the Sportsman, in Seasalter, Kent, head chef Stephen Harris has introduced a smoked eel egg to his acclaimed menu.
Harris said: “It’s one of the starters from the tasting menu - it’s based on Alan Passard’s egg.
“We cut the eggs open and we take the content out then put the yolk back in. We steam it for about 3 minutes so the egg’s half cooked. Then we put in some smoked eel and a little bit of parsley purée and top the shell off with whipped sour cream with a bit of grated horseradish.
“It works because you get to taste all of the separate ingredients. All the flavours are simple and smoked eel has a very distinct one.”
At Rebels’ Smokehouse in East Riding, Yorkshire, diners can order a brownie scotch egg, made by encasing a Cadbury’s crème egg inside Belgian chocolate brownie, dark chocolate sauce and dipped in crushed cookie.
Angela Trickett, manager at Rebel’s Smokehouse, said: “We like to think of quite wacky ideas. It’s very popular – people come in and ask for it a lot.”
Rebels’ Smokehouse also offers a Ferrero Roche scotch egg and a peanut butter variant.
Fortnum & Mason recently unveiled the “Chotch Egg” – a free range hen egg encased in venison meat mixed with 55% Valrhona dark chocolate and infused with Juniper berries and given a fried breadcrumb coating.
Chef and creator of the snack Sydney Aldridge, said: “The greatest challenge was getting the combination of the chocolate and venison just right.
“Initially appreciating the finest savoury Scotch Egg, the dark chocolate and Juniper slowly complements the gamey flavour perfectly, leaving you with a rich taste on the palette.”
Rub Smokehouse & Bar, in Nottingham, is offering up a calorific Easter egg pizza pudding, which features a Nutella sauce base, melted marshmallows, mini Cadbury’s crème eggs, a toasted banana, strawberries, mini eggs, melted Reeses Peanut Butter Cups, ice cream and chocolate sauce.
At the Polo Bar, near Liverpool Street Station, London, unusual types of eggs are featuring on the menu for Easter.
Owner Philip Inzani has displays of eggs including ostrich, emu and goose eggs around the cafe/bar and is using them in a special Easter menu.
Dishes include emu scrambled egg on toast (£9.50) and goose egg on toast (£7.50).
He said: "Customers are generally curious about Ostrich and Emu eggs as they are rare and difficult to get hold of. So far customers have been very interested."
The bar is also offering a Cadburys Cream Egg Pancake Stack (£7.50).
Crème Egg Burger
At the K West Hotel & Spa in London’s Shepherds Bush, an Easter-inspired burger topped with a melted down Crème Egg is on offer.
The sweet burger features a brioche bun dipped in white chocolate and sprinkled with hundreds and thousands. The patty is made out of melted crème egg, with mascarpone cream and strawberry jelly. The sliders cost £5.50 for a portion of two.