Gluten-Free Scottish Breakfast: A Sensory Feast for the Eyes and Palate

Allergens

Milk (in butter), Eggs

Ingredients

• 2 cups gluten
• free oats
• 4 cups water
• 1 lb haggis (gluten
• free)
• 8 oz black pudding (gluten
• free)
• 8 oz smoked salmon slices
• 3 large russet potatoes, peeled and diced
• 4 tbsp unsalted butter
• 2 cups fresh mushrooms, sliced
• 6 large eggs
• 2 tbsp white vinegar
• Salt and pepper, to taste
• Olive oil
• Fresh parsley, for garnish

Instructions

1. Begin by preparing the gluten free oatmeal porridge. In a saucepan, combine oats and water, and cook over medium heat until the oatmeal thickens and reaches your desired consistency. Season with salt and pepper to taste, and set aside. Cook the diced potatoes in boiling salted water for 10 12 minutes or until tender. Drain and return them to the pot. Add butter, mash until smooth, season, and keep warm. In a skillet, heat olive oil over medium heat. Sauté mushrooms until they are golden brown and tender. Season with salt and pepper to taste, and set aside. Poach eggs one at a time in a pan of simmering water with white vinegar added. Cook for 3 4 minutes or until the whites are firm but yolks remain runny. Remove and keep warm. Arrange haggis, black pudding, smoked salmon, oatmeal porridge, mashed potatoes, sautéed mushrooms, and poached eggs on individual serving plates, creating a visually appealing presentation. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The key to this dish is balancing flavors and textures for an unforgettable sensory experience. Ensure each component is cooked to perfection, and arrange them harmoniously on the plate for maximum appeal.

Notes

For a more visually appealing dish, use different colored gluten-free oats or add a touch of color with finely chopped chives or parsley.