📝 About This Recipe
The Full Scottish Breakfast is a legendary, rib-sticking feast that embodies the warm hospitality of the Highlands. Distinguishable from its English cousin by the inclusion of savory black pudding, spicy haggis, and buttery tattie scones, this meal is a masterclass in texture and rich, umami flavors. It is the ultimate morning indulgence, designed to provide sustained energy for a day on the moors or simply a luxurious weekend treat.
🥗 Ingredients
The Meats
- 2 slices Lorne (Square) Sausage (traditional beef spice blend)
- 4 rashers Back Bacon (thick-cut, unsmoked preferred)
- 2 thick slices Black Pudding (high-quality oatmeal based)
- 2 thick slices Haggis (traditional or vegetarian alternative)
The Griddle & Garden
- 2-4 pieces Tattie Scones (Scottish potato scones)
- 2-4 Large Eggs (free-range, at room temperature)
- 2 large Portobello Mushrooms (wiped clean, stems trimmed)
- 1 large Vine-Ripened Tomatoes (halved crosswise)
- 1 can Baked Beans (400g standard tin)
Pantry & Finishing
- 2 tablespoons Salted Butter (for frying and spreading)
- 1 tablespoon Vegetable Oil (for the pan)
- to taste Salt and Black Pepper (freshly cracked)
- 2 slices Thick-cut Bread (for toasting or frying)
👨🍳 Instructions
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1
Preheat your oven to 120°C (250°F). Place a large oven-proof platter inside; this will keep the components warm as you cook them in stages.
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2
Place the baked beans in a small saucepan over low heat. Stir occasionally, allowing them to thicken slowly rather than boiling them rapidly.
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3
Heat a large heavy-based frying pan or griddle over medium heat with a small amount of oil. Add the Lorne sausages first, as they take the longest. Fry for 4-5 minutes per side until deeply browned and cooked through.
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4
Add the bacon rashers to the pan. Cook until the fat is golden and crisp, about 2-3 minutes per side. Move the sausages and bacon to the warm oven platter.
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5
In the same pan, using the rendered fats, add the black pudding and haggis slices. Fry for 3 minutes per side until they develop a crisp outer crust. Transfer to the oven platter.
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6
Place the halved tomatoes (cut-side down) and the mushrooms in the pan. Season with salt and pepper. Sear the tomatoes until caramelized (about 4 minutes) and cook mushrooms until tender. Move to the platter.
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7
Melt a knob of butter in the pan and add the tattie scones. Fry for 2 minutes per side until they are golden brown and have absorbed some of the savory flavors from the pan.
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8
Wipe the pan quickly or use a separate non-stick pan for the eggs. Melt a little butter over medium-low heat. Crack the eggs gently into the pan.
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9
Fry the eggs until the whites are set but the yolks remain runny (about 3 minutes). Baste the tops of the whites with the hot butter to ensure even cooking.
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10
While the eggs finish, toast your bread and butter it generously, or fry it in the remaining pan juices for a traditional 'fried slice'.
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11
Remove the platter from the oven. Arrange the eggs alongside the meats, puddings, scones, and vegetables. Pour the hot beans into a small ramekin or directly onto the plate.
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12
Serve immediately while everything is piping hot, with extra butter and condiments on the side.
💡 Chef's Tips
Always use a heavy-bottomed cast iron skillet if possible; it retains heat better for consistent browning. Don't rush the beans—simmering them slowly allows the sauce to reduce into a thick, rich glaze. If you can't find Lorne sausage, you can make your own by pressing seasoned sausage meat into a square tin and slicing. Ensure your eggs are at room temperature before frying to prevent the whites from becoming rubbery. Prick the skin of the black pudding before frying to prevent it from bursting in the pan.
🍽️ Serving Suggestions
Serve with a steaming mug of strong Scottish Breakfast tea with a splash of milk. A side of HP Sauce (brown sauce) is the traditional condiment of choice for its tangy, spicy profile. For a true Highland experience, offer a small glass of chilled orange juice or even a 'morning dram' of whisky for special occasions. Pair with extra hot buttered toast or oatcakes for added crunch. Provide a cruet of sea salt and a pepper grinder so guests can season to their preference at the table.