Scrumptious Gluten-Free Scottish Breakfast: A Mouthwatering Start to Your Day

Allergens

Contains no common allergens unless specified.

Ingredients

• 125g gluten
• free haggis, pre
• cooked (see note)
• 125g gluten
• free black pudding, pre
• cooked (see note)
• 4 large eggs
• 60ml whole milk
• Salt and pepper to taste
• 3 tbsp unsalted butter
• 4 ripe tomatoes
• 8 large mushrooms
• Fresh parsley for garnish
• Olive oil for cooking (Note: Haggis and black pudding can be found at specialty food stores or online, pre
• cooked and ready to heat.)

Instructions

1. Prepare the haggis and black pudding by heating them in a pan over low heat until warmed through. Keep warm while preparing the rest of the breakfast.
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
3. Heat 1 tbsp of butter in a non stick pan over medium heat. Add the tomatoes and cook for 2 3 minutes on each side until softened and slightly blistered. Remove from the pan and set aside.
4. In another non stick pan, melt 1 tbsp of butter. Add the mushrooms and cook until golden brown and tender, about 3 4 minutes per side. Season with salt and pepper to taste.
5. In a third non stick pan, melt 1 tbsp of butter over medium heat. Pour in the egg mixture and cook, stirring occasionally, until softly scrambled. Remove from heat as soon as desired consistency is reached. Season with salt and pepper to taste.
6. Assemble the breakfast by placing a portion of haggis and black pudding on each plate, followed by a scoop of creamy scrambled eggs, tomatoes, and mushrooms. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors and textures in this gluten-free Scottish breakfast will transport you to Scotland with every bite!

Notes

Gluten-free haggis and black pudding can be found at specialty food stores or online. - For a vegetarian option, use gluten-free vegan sausages or other meat substitutes.