Keto Haggis Hash with Poached Eggs and Asparagus: An Authentic Scottish Brunch Recipe for Food Lovers

Allergens

Eggs, Wheat (in traditional haggis)

Ingredients

• 12 oz haggis (preferably homemade or high
• quality store
• bought)
• 1 lb fresh asparagus, trimmed and chopped into bite
• sized pieces
• 4 large eggs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped asparagus and cook for 3 4 minutes or until tender but still slightly crisp. Remove from the pan and set aside. Increase the heat to medium high and add the haggis to the skillet, breaking it into bite sized pieces with a spatula. Cook for about 5 minutes, stirring occasionally, until heated through and browned. Return the asparagus to the skillet and mix well. Season with salt and pepper to taste. While the haggis hash is cooking, prepare your poached eggs by heating water in a small saucepan and gently cracking each egg into a separate ramekin or small bowl. Once the water reaches a gentle simmer, carefully slip each egg into the water and cook for 3 4 minutes or until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on a clean towel. To serve, place a generous portion of the haggis hash onto each plate, top with a poached egg, and garnish with freshly ground black pepper.

Chef’s Insight

Achieving the perfect poached egg requires a gentle simmer and careful timing to ensure the whites are set but the yolks remain runny.

Notes

For a keto-friendly meal, avoid traditional haggis made with oatmeal and choose a gluten-free version or make your own using almond flour.