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Scotch eggs at Black Rock Kitchen and Bar

There are only 51 seats inside Black Rock Kitchen and Bar (491 Amherst St.), so its Sunday brunch can be a crowded affair.

With summer’s approach, though, Black Rock’s patio is open, meaning that another 60 seats are available for customers bent on trying chef Dunbar Berdine’s take on breakfast. Even though it’s only available for Sunday brunch, Berdine’s Scotch eggs have won admiration from fans – including fellow chefs – who praise the dish as perfect Sunday morning rejuvenation fuel.

Classically, Scotch eggs are hard-boiled eggs surrounded in a sausage coat, crumbed and deep fried. Berdine’s reconfigured version, with a nod to Bistro Europa’s Steve Gedra, crisps up the eggs’ exterior and ups the pork factor significantly.

Pork shoulders are seasoned with toasted cordiander, cumin and paprika and roasted with sherry, onions, garlic and fresh oregano until soft, then shredded. (It also appears in pork sandwiches and enchiladas.)

Two eggs are poached and shocked in ice water, then coated in tempura batter and panko bread crumbs, and dropped in the deep fryer. Then they’re nestled into a helping of shredded roast pork.

But wait, there’s more: one of Black Rock’s cheddar biscuits. All that for $12. Only from 11 a.m. to 3 p.m. on Sundays, though. For information, call 551-0261 or visit


Talking barbecue

If all that talk of pork shoulder has you hankering, head over to Premier Gourmet (3904 Maple Road, Amherst) for a taste of prize-winning slow-smoked pulled pork. From 11 a.m. to 3 p.m. Saturday, award-winning local barbecue team Nickel City Smokers will be handing out free samples and talking barbecue. Call 877-3574.