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Give the meat longer if it needs it or to crisp the bacon how you like it. Check the meat is cooked through before serving. While the meat is grilling, poach the eggs see our recipe on how to poach an egg if you've never done this before.
An easy method to try for this is to first place the whole eggs in shells into separate mugs of hot, boiled water to thicken the egg white.
Then get a pan of salted, boiling water ready by gently whisking it to create a whirlpool effect; crack the eggs one at a time into the centre of the whirlpool, cooking each one for two minutes — or until the yolk is how you like it.
Remove each egg carefully before removing it with a slotted spoon and leaving to drain on kitchen paper. Brush each side of the potato scones lightly with the oil and fry over a medium heat for one minute on each side, or until golden and crisp.
Arrange your full Scottish breakfast stacks with the potato scones at the bottom, then add the sausage slices, the bacon and black pudding. Top the slice with the poached egg.
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The perfect accompaniment to the Christmas roast, traditional chestnut stuffing brings out all the flavours on your plate — plus there's a tasty veggie option too.
The type of sausages used may even be the absolute distinction between the two. In England, bangers are used in a fried breakfast, while in Scotland a Lorne sausage will be the type used.
In some instances, however, both types of sausage will be served with a full Scottish breakfast. As previously mentioned, a full Scottish breakfast is very much open to individual interpretation, in terms of its ingredients.
Below, however, are the ingredients you will require for the breakfast I have prepared on this occasion.
It is natural that the meat components of a full Scottish breakfast which will require the longest time to cook and they will thus require to be attended to first.
Enough sunflower oil should be added to the large frying pan to comfortably cover the base and the link sausages only added.
Please do not prick the sausages with a fork. All this serves to do is allow the juices and thus the flavour and moisture to run out in to the pan, leaving your cooked sausages dry and tasteless.
Keep the heat under the pan very low and the sausages should not burst. After 10 minutes, turn the links and add the Lorne sausage and black pudding to the pan.
Put a plate in to your oven and turn the oven on to a very low heat. Make sure the plate is ovenproof! Turn the Lorne sausage and the black pudding after five minutes and cook for a further five minutes.
This will mean 20 minutes of cooking time for the beef links and 10 minutes each for the Lorne sausage and black pudding.
Remove the plate from the oven with oven gloves and sit it on a wooden chopping board. Remove the sausages and black pudding from the frying pan with the cooking tongs and sit them on the plate.
Still wearing the oven gloves, place the sheet of tinfoil shiny side down over the plate and tuck it in around the edges to form a seal.
That will keep the items warm while the remainder of the breakfast is cooked. Bread, egg, tomato and mushrooms for full Scottish breakfast.
When the sausages and black pudding have been removed from the first frying pan, the tomato and mushrooms should be added. The tomato should be halved with a sharp knife and each half sat in the pan flesh flat side down.
The mushrooms should be wiped clean and although I normally eat the stalks of mushrooms, when frying them, I remove and discard the stalks for easier cooking.
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A full Scottish breakfast is similar in principal to the much more widely acclaimed full English breakfast. The differences are in a couple of the component parts, which are creations fairly unique to Scotland.
The principal drawback with traditional English or Scottish breakfasts is that they are very often cooked using lard rendered pig fat which is of course believed to be extremely detrimental to our health.
What I have done in this respect, therefore, is use sunflower oil throughout the frying process , which is widely considered a much healthier option.
Pictured to the right are those ingredients which comprise the basics of a full Scottish breakfast.
Starting at the top left and moving round in a clockwise direction, we have bacon, tattie scones , lorne sausage , egg, black pudding , onion and tomato.
I am of course aware that it is a much healthier option to grill the sausage, black pudding, bacon and tomato, as opposed to frying them as I have done on this occasion.
The one and only reason why I have chosen to fry rather than grill is that this is the more traditional method of preparing a full Scottish breakfast and the one which I wished to demonstrate.
Please do grill the aforementioned ingredients where possible and in such an instance, only one frying-pan will be required.
To prepare a full Scottish breakfast in the fashion described below, you will require two frying-pans one of which at least should be fairly large, a spatula or turner, a small bowl or cup and a little sunflower or vegetable oil in each pan.
The first step to cooking a full Scottish breakfast in this manner is to add a little oil to the largest frying-pan.
It is important to bring the oil up to a moderate heat before adding any of the ingredients - otherwise the food will soak up the cold oil rather than start to cook the moment it is added to the pan.
As the Lorne sausage and the black pudding will take longest to cook, they should be added to the pan first. Both of these items are sliced from larger blocks, so their thickness will vary and thus their required cooking time.
On average , they will take about three minutes each side. Tune in on It's been a little while since I posted here, as I've been working on updating the website!
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