Scrumptious Gluten-Free Scottish Breakfast: A Mouthwatering Feast for the Senses!
A flavorful scottish breakfast perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 gluten
- free haggis rounds, sliced into 1/2
- inch thick pieces (or substitute with gluten
- free black pudding) 4 large free
- range eggs 8 rashers of gluten
- free bacon, streaky cut 4 gluten
- free pork sausages, cooked and sliced into bite
- sized pieces 1/2 pound (225g) mushrooms, sliced 1 small onion, finely chopped 2 tablespoons olive oil, divided Salt and pepper, to taste Fresh parsley, for garnish
Instructions
- In a large non stick frying pan over medium heat, cook the bacon until crispy. Set aside on paper towels to drain.
- In the same pan, add 1 tablespoon of olive oil and sauté the onion until translucent. Add the mushrooms and cook until they release their moisture and become tender. Season with salt and pepper, to taste. Remove from the pan and set aside.
- In another non stick frying pan, heat the remaining 1 tablespoon of olive oil. Fry the haggis or black pudding slices until golden brown on both sides. Set aside.
- Poach the eggs in a separate saucepan of gently simmering water for 3 4 minutes or until desired doneness is achieved.
- To assemble, place two haggis or black pudding slices on each plate, followed by a layer of mushrooms and onions. Top with two poached eggs, bacon rashers, and gluten free sausage pieces. Garnish with fresh parsley and serve immediately.
Chef’s Insight
The secret to a perfect poached egg is fresh eggs and gentle simmering water.
Notes
Ensure all ingredients are gluten-free to maintain a gluten-free meal.