|A man sized Scottish breakfast for any time of day|
When I am cooking for myself, cooking dishes to share on this blog or elsewhere online, or creating recipes from scratch, I do very much as a rule pay attention to the concept of healthier eating. I also happen to believe, however, in a balanced diet and that there is absolutely no harm whatsoever for most of us in having the occasional blow out/pig out and simply enjoying something that we fancy and enjoy - in other words, comfort food. This man sized Scottish breakfast is one such indulgence I like to enjoy from time to time - although usually much later in the day than breakfast time!
It's probably worth pointing out why this is a Scottish fried breakfast instead of simply a fried breakfast or a British fried breakfast. These large breakfasts are popular around the UK (though no longer usually as a daily undertaking!) but certain specific ingredients will vary by region/location. The specific Scottish ones in this dish are Lorne sausage, tattie scones, Ayrshire middle bacon and the Stornoway black and white pudding. As always with any kind of fried breakfast, however, ingredients can be varied due both to taste and availability.
Ingredients per Person
2 beef steak link sausages
1 Lorne/sliced sausage
1 slice of black pudding
1 slice of white pudding
Vegetable oil for frying
1 medium tomato
2 medium flat capped, breakfast mushrooms
2 slices Ayrshire middle bacon
1 large egg
2 tattie scones
2 tablespoons baked beans in tomato sauce
HP Sauce to garnish (optional)
|Starting to gently fry beef steak link sausages|
The ingredients of this meal will clearly take differing lengths of time to cook, so it is important to get them on in the correct order. Step one is to add a ,little vegetable oil to a large frying pan and add the two link sausages. Do not prick them, simply fry them as gently as possible for an initial ten minutes, turning occasionally.
|Plastic rind is removed from black and white pudding slices|
The black and white pudding slices will probably still have plastic rind attached around the edges. This should carefully be removed, with the aid of a sharp knife if necessary.
|Frying sausages and puddings for all day Scottish breakfast|
When the link sausages have been frying for ten minutes, add the sliced sausage and the two pudding slices to the same pan to fry for five minutes each side. This makes for twenty minutes in total for the links, which should continue to be frequently turned.
|Preparing to grill/broil tomato and mushrooms|
I have grilled (broiled) the tomato and mushrooms here for two reasons. It is healthier - and I'm already using two frying pans in this meal. I don't want to be washing up three! Also in the name of saving on the washing up, I covered my grill tray with tinfoil, lightly brushed it with oil and laid on the halved tomato and the wiped mushrooms. They are seasoned with salt and a little pepper and go under a medium heat for about ten minutes.
|Cooked sausages and puddings for Scottish breakfast|
When the sausages and pudding slices are ready, remove them to a heated plate and lay this plate on a shelf under the grill tray if using a combined oven and grill. If not, place it in a low oven. This keeps these items warm while you continue cooking.
|Frying Ayrshire middle bacon|
The bacon slices go in to the pan vacated by the sausages and puddings to fry on a medium heat for a couple of minutes each side.
|Frying an egg|
Take a second, small frying pan and wipe it with oil using kitchen paper to create an oil residue only. Bring it up to a medium heat while you carefully break your egg in to a small cup or bowl. Season the egg in the bowl before very carefully pouring it in to the centre of the heated pan. Cook on medium until the albumen is set all the way up to and around the edges of the yolk. This is how you tell an egg is cooked perfectly sunny side up.
|Frying tattie scones|
Take the cooked bacon from the pan and add to the holding plate with the remainder of the meat items. Fry the tattie scones for up to a minute each side in the meat juices. Add the beans to a small saucepan to gently heat through.
|Tattie scones and meat components of Scottish breakfast|
Plating up can be done in any order you choose. In this instance, I began by plating the meat items and tattie scones.
|Tomato and mushrooms are added to Scottish breakfast plate|
The tomatoes and mushrooms went on next, followed by the fried egg and the baked beans. The HP Sauce is entirely optional - but for me, a fry up is not a fry up without it...
|HP Sauce is an optional but delicious addition to a Scottish breakfast|