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Scottish Breakfast Stack

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Ingredients

4 black pudding black pudding
(sliced)
4 steak sausages steak sausage
(sliced)
12 slices slice bacon bacon
4 eggs egg
(large free range eggs)
4 potato scones potato scone
1 tbsp tbsp oil oil

Full Scottish breakfast stack

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15 min
(18)

Method

Whether it’s a recovery brunch or just setting you up for a big day, this Scottish breakfast stack will keep the whole family full all morning. Those with large appetites may even wish to double up on some of the layers.

  1. heat the grill to a medium-high temperature
  2. Arrange the black pudding slices, square sausage and bacon across a grill pan and cook for 8 minutes, turning occasionally
  3. Meanwhile, prepare the poached eggs. First place each egg in a mug of boiling water for 1 minute - this will begin to thicken the egg white
  4. Bring a pan of salted water to the boil and use a whisk to create a whirlpool in the centre, than carefully crack the eggs in the middle and poach them one at a time for 2 minutes, or until the yolk is cooked to your liking. Remove with a slotted spoon and leave to drain on kitchen paper
  5. sh each side of the tattie scones lightly with the oil and fry over a medium heat for 1 minute on each side, or until golden and crisp
  6. Arrange your full Scottish breakfast stacks with a potato scone at the base followed by the square sausage, 3 rashers of streaky bacon and a black pudding slice. Top with a poached egg and serve

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