Scottish Brunch Delight: Wholesome Haggis Benedict with Smoked Salmon & Aromatic Herb Sauce
A flavorful scottish brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Eggs
Ingredients
- 2 English muffins, split and toasted
- 4 large eggs
- 1 cup cooked haggis, crumbled or sliced
- 4 slices smoked salmon
- 1/4 cup fresh herb sauce (see recipe below)
- Salt and pepper, to taste
- Optional: Asparagus tips for garnish Fresh Herb Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon capers, drained
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Prepare the Fresh Herb Sauce by combining mayonnaise, capers, dill, parsley, chives, lemon zest, salt, and pepper in a small bowl. Mix well and set aside.
- Poach the eggs according to your preferred method.
- To assemble, spread half of the Fresh Herb Sauce on each toasted English muffin halves. Top with crumbled or sliced haggis.
- Place two slices of smoked salmon on top of the haggis, followed by a poached egg. Season with salt and pepper.
- If desired, garnish with asparagus tips. Serve immediately.
Chef’s Insight
The combination of haggis and smoked salmon creates a unique flavor profile that pays homage to traditional Scottish cuisine.
Notes
Ensure that all ingredients are fresh and of high quality for the best results.