Gourmet Scottish Vegetarian Brunch: Wild Mushroom Haggis with Stornoway Black Pudding Hash and Poached Eggs

Allergens

Eggs

Ingredients

• 12 oz wild mushrooms (chanterelles, porcini, and girolle) 4 oz vegetarian haggis 4 oz Stornoway black pudding 8 large free
• range eggs 2 cups mixed baby greens (spinach, kale, and chard) 1 cup wild garlic (optional) 2 tbsp olive oil Salt and pepper to taste Watercress for garnish

Instructions

1. Prepare the ingredients by cleaning and slicing the mushrooms, crumbling the haggis and black pudding, and separating the mixed baby greens. If using wild garlic, chop finely.
2. In a large pan, heat 1 tbsp of olive oil over medium heat. Add the sliced mushrooms and cook until tender, about 5 minutes. Season with salt and pepper.
3. Transfer the cooked mushrooms to a plate and set aside.
4. In the same pan, add another tablespoon of olive oil. Crumble in the vegetarian haggis and Stornoway black pudding, cooking until heated through and slightly crispy, about 5 minutes.
5. Divide the haggis and black pudding hash among four plates. Top each with a generous portion of cooked mushrooms.
6. Poach the eggs by bringing a pot of water to a simmer, then gently lower the eggs into the water for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and place one poached egg on top of each dish.
7. Scatter wild garlic over the dishes if using, and garnish with fresh watercress sprigs.
8. Serve immediately with toast or crusty bread on the side for dipping.

Chef’s Insight

Use a slotted spoon to remove the poached eggs from the water to prevent them from becoming too soggy.

Notes

Make sure to use high-quality vegetarian haggis and Stornoway black pudding for the best flavor and texture.