Full Scottish Breakfast

Course Breakfast

Cuisine British, Scottish

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 760

Author Christina Conte

A classic Scottish fry-up giving you all the possibilities to fill your plate with a taste of Scotland.

Ingredients

4 rashers bacon streaky or back bacon
4 slices black pudding
2 slices Lorne sausage (recipe in notes)
2 potato scones (recipe in notes)
2 eggs organic, pasture raised (if possible)
1 tomato slice into 2 halves
8 oz white mushrooms (optional) sliced
2 slices haggis (optional)
4 slices white pudding (optional)
2 slices clootie dumpling (optional)
½ can Heinz beans
2 tsp HP Sauce (optional)
2 slices bread sliced
2 pats butter more, if frying mushrooms

Instructions

Heat the oven to 200F (100C) or use a warming drawer to keep the first part of the breakfast hot. Put two, oven-proof plates in to keep warm.
Fry the sliced mushrooms in some butter, and add salt at the end. Place in an ovenproof bowl and put into the preheated oven. In the same pan, quickly heat the tomato halves (you want them to hold together.) on the cut side. Set aside once cooked. (You can also broil/grill them.)
In another frying pan or griddle, place 2 slices of Lorne sausage, this will take the longest to cook. Towards the end of cooking, add haggis slices, if using. Add the sausage and haggis to a paper towel lined tray and place in the oven.
In the same pan as the mushrooms/tomatoes were cooked in (wipe with a paper towel), fry the bacon to your liking. In Britain, bacon isn’t cooked to a hard crisp as it is in the US. Remove and place on the paper towel lined tray and put back in the oven.
I like to fry my white/black pudding and potato scones in bacon grease, which is difficult if you use back bacon. So if you don’t have any or don’t want to use bacon grease, use a little olive oil to fry the black pudding and potato scones next.
Keep adding the food to the tray and keep the tray in the warm oven.
This is the time to make a pot of tea, and get the toaster ready with slices of bread to toast.
Next, put the Heinz beans into a small pot and heat gently (do not boil.)
Lastly, fry the eggs (and clootie dumpling, if using) as you desire. Pop the toaster on once you are finished with the eggs. Place the eggs on warm plates, then butter the toast and add to the plate.
Place the items from the tray in the oven onto the plates, as well, and serve hot.

Notes

Nutrition facts do not include potato scones, clootie dumpling, black pudding and haggis.
Recipe for Lorne sausage
Recipe for potato scones
Serve with hot, British black tea
It's rare that all of the listed items will appear all on one plate at the same time, so please don't try to make everything at once. Choose to mix and match the items to discover your own favorite full Scottish breakfast!

Nutrition

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