Gourmet Scottish Breakfast: A Cinematic, Sensory Feast for Two

Allergens

Fish (Smoked Salmon), Dairy (Feta Cheese)

Ingredients

• 4 slices thick
• cut sourdough bread
• 10 oz smoked salmon
• 2 oz black pudding
• 2 oz haggis
• 2 large tomatoes
• 8 oz baked beans
• 4 oz fresh mushrooms, sliced
• 2 tbsp unsalted butter
• 1/4 cup baby spinach leaves
• 1/4 cup crumbled feta cheese
• 2 large eggs
• 2 tsp white vinegar
• Freshly ground black pepper and salt, to taste
• Olive oil, for drizzling

Instructions

1. Preheat the oven to 350°F (175°C).
2. Arrange sourdough slices on a baking sheet and toast in the oven until golden brown, about 8 minutes. Remove from oven and set aside.
3. In a medium saucepan, combine baked beans and heat over low heat, stirring occasionally.
4. Heat olive oil in a large non stick pan over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Set aside.
5. Slice tomatoes and grill or broil until slightly charred, about 3 4 minutes per side. Set aside.
6. Fill a small saucepan with water, bring to a simmer, and add white vinegar. Crack eggs into separate small bowls and carefully slip them into the simmering water. Cook for 3 4 minutes until desired yolk consistency is reached. Remove with a slotted spoon and set aside.
7. Arrange toasted sourdough on plates. Top each slice with smoked salmon, followed by black pudding and haggis.
8. Add grilled tomatoes, baked beans, sautéed mushrooms, and poached eggs on top of the haggis.
9. Season with freshly ground black pepper and salt, to taste. Drizzle with olive oil and garnish with baby spinach leaves and crumbled feta cheese.

Chef’s Insight

To add more flavor, use a variety of herbs such as fresh dill or parsley to garnish the dish.

Notes

For an authentic experience, serve with a cup of Scottish breakfast tea or coffee.