Scotch egg rises beyond poetry

Fans of Robert Burns' poetry, both in his homeland of Scotland and around the world, are celebrating the Jan 25 birthday of the writer this month. If you can't make a formal Burns Night party, savor the occasion on your own with a Scotch egg, a new addition to the weekend brunch menu at Beijing's Bistrot B. Chef Jarrod Verbiak says the new plate wasn't timed for Burns festivities - it was inspired by a visit the chef made to Britain about a year ago. "I was at the Pearl Market in London and there were these beautiful poached eggs, all organic, with bright dark-orange yolks. Just wonderful." In his version of Scotch egg, Verbiak delivers the color sensation he remembers, combining the egg with black truffle, chicory and pistachio.

11:30 am-2:30 pm, weekends at Rosewood Beijing, 1/F, Jing Guang Center, Chaoyang district, Beijing. 010-6597-8888.

China Daily