Ingredients
✓ 4 rashers bacon (streaky or back bacon)
✓ 4 slices black pudding
✓ 4 slices Lorne sausage
✓ 4 potato scones
✓ 4 eggs (organic, pasture raised (if possible))
✓ 2 tomatoes (slice into 2 halves)
✓ 4 oz white mushrooms (optional) sliced
✓ 4 slices haggis (optional)
✓ 4 slices white pudding (optional)
✓ 4 slices clootie dumpling (optional)
✓ ½ can Heinz beans
✓ 1 tsp HP Sauce (optional)
✓ 4 slices bread
✓ 4 pats butter (more, if frying mushrooms)
Instructions
✓ Fry bacon in a large skillet over medium heat for 4-5 minutes until crispy, drain on paper towels and set aside
✓ In the same pan, cook Lorne sausages and black pudding slices for 3-4 minutes each, turning once
✓ If using haggis, white pudding, or clootie dumpling, cook them similarly until heated through
✓ Scramble eggs in a separate skillet with butter, remove from heat just before setting completely
✓ Fry mushrooms in butter for 3-4 minutes until tender and lightly browned
✓ Plate scones in the center, arrange cooked meats and puddings around them
✓ Top with scrambled eggs and serve beans and HP sauce on the side
✓ Toast bread and butter it lightly for a classic finish
Notes
Use high-quality, pasture-raised eggs for best flavor. Don’t overcrowd the pan when cooking meats to ensure even cooking.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Scottish
Nutrition
- Calories: 580
- Sugar: 6
- Sodium: 580
- Fat: 32
- Carbohydrates: 42
- Fiber: 3
- Protein: 22