Egg Boss (gourmet Scotch eggs)
The grub: Scotch eggs with weekly changing flavours. There’s the classic Cumberland made with breadcrumbs, sausage meat and a free-range egg, black pudding (good as a brunch replacement if you’re on the run), Burmese (nicely spicy) or the salt fish and akee (strong – takes a bit more getting used to). Other varieties come and go as Sean is constantly experimenting with sauces and flavours but If you can get your hands on one, we hear the shaved black truffle is worth a go.
The vibe: One man behind a small market stall with a tier of eggs in silver bowls. He tends to keep his head down and won’t shout about them so you’ll have to go and hunt him down yourself. Ask him any Scotch egg related question and he’ll have all the answers.
The story: Simple. Sean Lawson has been a chef for many years but his biggest weakest is Scotch eggs. For these he has travelled up and down this country researching and has a sneaky feeling they’re going to take over the world – or at least the dinner table. Sean uses free range eggs from chickens, ducks, geese and ostrich.
The tab: From £3 per egg.
Get the lowdown: 10am-2pm, Saturdays at Brockley Market, Lewisham College car park, Lewisham Way, SE4. Track him on Twitter @egg_boss, eggboss.com