“Decadent Gluten-Free Scottish Breakfast Feast: A Cinematic Culinary Experience”

Allergens

None

Ingredients

• 12 oz gluten
• free haggis
• 12 rashers of smoky bacon
• 8 large eggs
• 1 cup gluten
• free black pudding, sliced
• 4 gluten
• free sausages
• 4 portobello mushrooms, sliced
• 1 avocado, sliced
• 2 cups mixed baby greens
• 4 tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a non stick pan, cook the gluten free haggis according to package instructions until heated through and golden brown. Set aside.
2. Cook the bacon in a separate pan over medium heat until crisp. Drain on paper towels and set aside.
3. In a large bowl, whisk the eggs with salt and pepper. In a non stick pan, cook the eggs over low heat, stirring occasionally, until set but still slightly runny. Remove from heat and set aside.
4. Grill or pan fry the gluten free sausages according to package instructions until cooked through. Set aside.
5. In a large pan, heat olive oil over medium heat. Sauté mushrooms until tender, then add sliced avocado and cook for 2 minutes. Season with salt and pepper. Remove from heat and set aside.
6. To plate, arrange baby greens on individual plates, followed by halved tomatoes. Place cooked haggis, bacon, sausages, and mushroom avocado mixture around the edge of the plate. Drizzle with egg and garnish with fresh parsley.

Chef’s Insight

This gluten-free Scottish breakfast feast is a celebration of traditional flavors and modern culinary techniques, ensuring an unforgettable dining experience.

Notes

This recipe can be easily scaled up or down to accommodate different serving sizes.