Saturday, November 4, 2017

Recipe: A Full Scottish Breakfast

We sure love a good fry-up and it's a fantastic way to start the day (especially when you're not the one cooking it... thanks Hubby!).

The Unc paid us a visit when we were in Scotland, and stayed the night with us. So, for breakfast, of course we served nothing but the best for our guest of honour... a full Scottish breakfast :)

So what's the difference between a Scottish and English cooked breakfast? Distinctive Scottish elements are Lorne sausage, Scottish style black pudding, tattie scones or haggis. Since The Unc has already had the version with black pudding at one of the hotels he was staying at, we decided to serve him sliced haggis as he hasn't had any haggis yet during this trip. Well, you definitely cannot leave Scotland without trying some haggis. ;)

We got a pack of Simon Howie sliced haggis (200g) which comes with 4 slices of haggis. They're easy to cook - just place under a hot grill for 6-8 minutes, turning occasionally. Plated up with the other elements of the cooked breakfast, it was one delicious breakfast that we all enjoyed!

Full Scottish Breakfast

On one of the evenings, we had haggis and we had some leftover so we popped it in the microwave the next day and added it to our cooked breakfast. Yum!

Full Scottish Breakfast
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 10 minutes
Serves 4

4 medium free-range eggs
4-8 Cumberland or Pork&Apple sausages
4 back bacon rashers
1 pack (4 slices) sliced haggis
2 slices white bread
1 snap pot (200g) Heinz baked beans
200g white mushrooms, sliced
2 tbsp salted butter
2 tbsp cooking oil
Salt and freshly ground pepper

1. Arrange the sausages and bacon in a tray and place under a hot grill. For the back bacon, cook for 6-8 minutes.  For the sausages, cook for 12-15 minutes. Remove bacon after it's finished cooking and continue with the sausages only.

2. In a separate tray, place the sliced haggis. Cook for 6-8 minutes under a hot grill, turning occasionally.

3. In a frying pan, heat 2 tablespoons of butter over medium high heat. Once melted, add the mushrooms and cook for 2-3 minutes, until they are tender. Season with salt and pepper and set aside.

4. Clean pan and heat the oil over medium heat. Fry the eggs for 3-4 mins until the whites are cooked through.

5. Peel film back on the snap pot (baked beans) and place in the microwave. Heat on full power for 1 minute. Remove from microwave and stir.

6. Toast bread and sliced into half diagonally and spread with butter.

7. Serve - each plate should have fried egg, 1-2 sausages, 1 bacon, 1 sliced haggis, baked beans, mushrooms and toast.

Note: For a more substantial breakfast, you can serve two rashers of bacon each.

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