Full Scottish Breakfast

Ingredients

• 4 slices Lorne (square) sausage, or regular pork sausages
• 4 rashers back bacon
• 2 slices black pudding
• 2 slices white pudding
• 2 ready-made tattie scones (potato scones)
• 2 eggs
• 2 tomatoes, halved
• 1 cup mushrooms
• 1 cup canned baked beans
• Butter, for frying
• 2 slices toast, buttered
• Brown sauce, to serve

Before you cook

• Halve the tomatoes.
• Slice the mushrooms if large.

Steps

1. Preheat the oven to 100°C (212°F) to keep cooked food warm.
2. Heat a large skillet over medium heat with no added fat.
3. Fry the bacon rashers for 4 minutes per side, until crisp.
4. Move the bacon to a plate in the warm oven.
5. Fry the tattie scones in the rendered bacon fat for 2 minutes per side, until golden.
6. Move the tattie scones to the warm oven.
7. Fry the Lorne sausage slices in the same pan for 5 minutes per side, until browned through.
8. Move the sausage to the warm oven.
9. Fry the black and white pudding slices for 90 seconds per side, until the edges crackle.
10. Move the puddings to the warm oven.
11. Melt a little butter in the pan and fry the mushrooms for 4 minutes, seasoning with salt and pepper.
12. Move the mushrooms to the warm oven.
13. Add the tomato halves cut-side down to the pan and fry for 3 minutes.
14. Move the tomatoes to the warm oven.
15. Warm the baked beans in a small saucepan over low heat.
16. Fry the eggs in a little butter, basting the whites until the yolks are just set.
17. Arrange everything side by side on warmed plates: bacon, sausage, puddings, tattie scones, mushrooms, tomatoes, beans and eggs.
18. Serve with buttered toast and brown sauce.