🏴 Full Scottish Breakfast All-Dayer

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👨‍🍳 Method

1. Make the tattie scones

  • Mix mashed potatoes, flour, butter, and salt into a soft dough.
  • Roll out and cut into triangles.
  • Cook on a hot griddle or pan until golden on both sides.

2. Cook the meats

  • In a large skillet, fry black pudding, white pudding, fruit pudding, haggis, pork links, beef lorne, and bacon over medium heat.
  • Cook until browned and crispy at the edges. Flip halfway through.

3. Sauté the vegetables

  • In a separate pan, melt butter.
  • Add mushrooms and tomatoes.
  • Cook until mushrooms are golden and tomatoes are soft.

4. Fry the eggs

  • Lightly fry eggs sunny-side up or to your liking.

5. Toast the bread

  • Toast slices and butter them generously.

6. Assemble the plate

  • Arrange everything neatly on a warm plate.
  • Serve with optional brown sauce or ketchup.

🍽️ Notes:

  • No canned beans or shortcuts—everything fresh and homemade.
  • You can prep tattie scones and puddings ahead of time.
  • Serve with tea or strong coffee for the full experience.

 

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