Scottish Gluten-Free Breakfast Delight: A Sensory Journey

Allergens

Eggs, Pork (Bacon and Sausages)

Ingredients

• 4 large free
• range eggs
• 100g gluten
• free black pudding, sliced
• 100g gluten
• free haggis, crumbled
• 8 rashers of gluten
• free streaky bacon
• 200g gluten
• free sausages, cooked and sliced
• 400g potatoes, peeled and diced
• 1 large white onion, diced
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Begin by preheating the oven to 200°C (400°F). In a large bowl, toss the diced potatoes and onion in 2 tbsp of olive oil, season with salt and pepper, and spread them evenly onto a baking sheet. Roast in the preheated oven for 30 35 minutes or until golden brown and crispy, stirring occasionally. While the potatoes are roasting, cook the bacon in a pan over medium heat until crisp. Remove and set aside. In the same pan, cook the black pudding slices for 2 3 minutes on each side or until heated through. Cook the gluten free sausages according to package instructions, then slice. Fry the haggis crumbles in a non stick skillet over medium heat for 5 7 minutes or until heated through and slightly crispy. Once the potatoes are done, remove from the oven and let them cool slightly. Arrange the cooked bacon, black pudding, sausages, haggis, and roasted potatoes on individual plates, creating a visually appealing composition. In a buttered pan, fry the eggs to your desired preference. Place one egg on top of each breakfast arrangement. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of gluten-free sausages, haggis, and black pudding creates a rich, savory flavor profile that highlights classic Scottish cuisine.

Notes

This recipe can be easily adapted to accommodate various dietary preferences by using vegetarian or vegan alternatives for the meat products.