How to Cook a Full Scottish Breakfast Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 egg
- • 2 rashers of bacon
- • 1 lorne sausage or link sausage
- • 1 tattie scones
- • 1 slice of haggis
- • Half a cup of baked beans
- • Half a tomato
- • 5 button mushrooms
- • Toast
- • Optional extras like black pudding or fruit pudding
Preparation Steps
Firstly, take your ingredients and prep everything you can – slice mushrooms, cut tomatoes, prick sausages, open packets etc.
Next, consider how long everything takes to cook and what can be cooked together. Although it’s a “fry-up”, don’t be afraid to use your grill if you don’t have enough space to fry everything. We often grill the bacon and link sausage and just finish it in the pan.
Start with any link sausages you might be using. They can take 15-20mins depending on the size; refer to instructions if you’re unsure.
Next, the black pudding, half tomatoes, fried mushrooms, Lorne sausages and haggis can all be fried. These take roughly 10mins.
Once these are all cooked, pop them in the oven on a low heat to keep them warm. Pop the plates you’ll need for service into the oven to warm them at this stage too.
Put the bacon and tattie scones in the pan for a few minutes each side. Add the bacon a bit earlier if you like it crispy.
Break the eggs in the pan if there's space, or use a new pan. At the same time, pop the baked beans into a saucepan or into the microwave. As the eggs begin to cook, put the toast down.
Remove the plates while the bacon, eggs and toast finish and lay them out. Plate up everything that’s ready, aiming to have the last thing to be plated be the eggs and toast as they go cold quickest.
Serve with tea or coffee and red or brown sauce!