Authentic Scottish Gluten-Free Breakfast: A Sensory Journey to the Highlands

Ingredients

• 4 slices gluten-free bacon
• 2 large free-range eggs
• 2 links gluten-free black pudding, sliced
• 2 portobello mushrooms, gills removed and sliced
• 1 ripe avocado, halved and sliced
• 4 cherry tomatoes, halved
• 2 slices gluten-free seeded bread, toasted
• 2 tbsp butter, for frying Salt and pepper, to taste

Instructions

1. 1

   Fry the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from pan and set aside.

2. 2

   In the same skillet, add 1 tablespoon of butter and cook the mushrooms until golden brown, approximately 3 minutes. Season with salt and pepper to taste.

3. 3

   Add another tablespoon of butter to the skillet, crack the eggs and fry them sunny-side-up for about 2 minutes or until the whites are set but the yolks are still runny.

4. 4

   Meanwhile, heat a second pan over medium heat and cook the black pudding slices until heated through, approximately 2 minutes per side.

5. 5

   To assemble, place two slices of gluten-free toast on each plate. Top with bacon, fried mushrooms, black pudding, avocado slices, and halved cherry tomatoes. Finish with the sunny-side-up eggs on top. Season with salt and pepper to taste.