Vegetarian Scottish Breakfast with Mushroom Haggis and Asparagus

Allergens

Eggs (in eggs)

Ingredients

• 16 oz mushrooms (portobello or white button), finely chopped
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 cup rolled oats
• 1 medium onion, diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 4 large tomatoes, sliced in half
• 8 oz hash browns, prepared according to package instructions
• 16 asparagus spears, trimmed
• 4 eggs
• 1 cup vegetable oil (for frying mushroom haggis)
• 1/2 cup soy milk (for making hollandaise sauce)
• 1 tbsp lemon juice
• 1/2 tsp mustard powder
• 1/2 cup vegan butter, cold and cubed
• Fresh parsley, for garnish

Instructions

1. In a large pan, heat the vegetable broth until simmering. Add rolled oats and cook until softened, about 5 minutes. Remove from heat and set aside to cool.
2. In another pan, heat olive oil over medium heat. Add onion and garlic, cooking until translucent.
3. In a food processor, combine the cooked onion mixture with the cooled oats and pulse until combined. Add mushrooms, salt, and pepper, and process until well mixed. Transfer mixture to a cheesecloth lined colander to drain excess liquid.
4. Heat vegetable oil in a deep frying pan over medium heat. Carefully form the mushroom mixture into patties and fry until golden brown on all sides. Remove from heat and let drain on paper towels.
5. Preheat oven to 375°F (190°C). Place tomato halves on a baking sheet, season with salt and pepper, and bake for 20 minutes or until tender.
6. Steam asparagus for 4 5 minutes until just tender, then transfer to an ice bath to stop cooking. Pat dry before plating.
7. To make hollandaise sauce, blend soy milk, lemon juice, mustard powder, and a pinch of salt in a blender. While blending, slowly drizzle in cold cubed vegan butter until fully incorporated. Transfer sauce to a bowl and set aside.
8. Fry eggs to your desired level of doneness.
9. Assemble the dish by placing hash browns on each plate, followed by a mushroom haggis patty, grilled tomatoes, asparagus spears, and an egg. Drizzle with hollandaise sauce and garnish with fresh parsley.

Chef’s Insight

The combination of flavors and textures creates a unique vegetarian take on a traditional Scottish breakfast.

Notes

Feel free to adjust seasoning and spices to personal preference.