The fried British breakfast is perhaps commonly considered to consist only of sausage, bacon and egg. While this may often be the case, it is more usual - particularly in hotels and cafes - that a number of other items will be included on the plate. The nature of these items will vary considerably and most particularly in geographical terms. This is because the better known full English breakfast is just one of the generally speaking four breakfast types enjoyed in the country, with Scotland, Wales and Northern Ireland all having their own very specifically identifiable variations. I previously featured the differences in these breakfast types when I combined certain elements of each to plate a representative Full British Breakfast.
Hearty all day Scottish breakfast
In modern times, the all day breakfast has become extremely popular, especially in cafes and pubs. This is where the combination is served later in the day, perhaps for lunch or even later still and it is likely to be a more substantial offering than many people could generally face first thing in the morning. This recipe focuses specifically on the Scottish version of an all day breakfast and looks at many of the more popular items which would be likely to be included in the meal.
Ingredients (Serves 1)
- 2 beef link sausages
- 1 Lorne (sliced) sausage*
- 1 slice of white pudding
- 1 slice of black pudding
- 1 medium sized tomato
- 2 small to medium mushrooms
- 2 slices Ayrshire middle bacon
- 1 large egg
- 2 tattie (potato) scones
- 2 tablespoons baked beans in tomato sauce
- Vegetable or sunflower oil for frying
- Salt and black pepper
- HP Sauce to serve (optional)
*In most instances, the sausage element of a Scottish fried breakfast will consist only of Lorne (also known as square or sliced) sausage. These creations are probably not actually sausages in the strictest sense of the word and perhaps more closely resemble burgers. They are formed by compressing seasoned, spiced and minced (ground) beef and/or pork in to large blocks which are subsequently sliced for frying. Sometimes in Scotland you will have a choice of sliced or more conventional sausages and particularly in all day breakfasts, both may well be served.
Beef link sausages are started frying first
Pour some vegetable oil in to a large, non-stick frying pan. Add the link sausages only and put the heat on at a very low setting. Cook this way for ten minutes, turning them frequently with a spatula.
Black and white pudding slices
Black pudding in one form of another is popular around the world and is commonly known by a wide variety of different names, including blood pudding and blood sausage in North America. It is a product which varies hugely in particularly texture, with even Scottish black pudding and English black pudding being significantly different. Scottish black pudding is considerably less fatty than its English counterpart. White pudding is very similar to black pudding, simply without the pigs' blood. The black and white pudding used in this instance is from Stornoway on the Isle of Lewis, which is widely recognized as being one of the very best types available in Scotland. The pudding slices often have plastic rind remaining on them when they are sold and this should be removed prior to cooking.
Pudding slices and Lorne sausage added to frying pan
Add the sliced sausage and pudding slices to the pan with the links after the initial ten minutes. Fry for ten more minutes, turning the sliced items after five.
Preparing to broil tomato and mushrooms
Put your broiler (overhead grill) on to preheat to a medium to high setting. Cover a tray with aluminum foil and lightly brush with oil. Wash and dry the tomato with kitchen paper before cutting it in half. Wipe the mushrooms clean with some damp kitchen paper. Lay on the tray cut or open sides up and season with a little salt and black pepper. Put the items under the heat for about eight to ten minutes.
Fried sausages and pudding slices removed to heated plate
When the sausages and pudding slices are ready, lift them to a heated plate, cover with foil and place on a shelf under the tray with the tomatoes and mushrooms or in a separate low oven to keep warm.
Frying Ayrshire middle bacon
Ayrshire middle bacon is taken from the side of a pig and is almost like a cross between British back bacon and American belly bacon. If necessary, add a little more oil to the pan vacated by the sausages and fry the bacon on a medium heat for a couple of minutes each side or until it is done as you like it.
Egg is fried separately in smaller frying pan
A second, smaller non-stick frying pan should be used to fry the egg. Rather than pouring oil in to the pan, pour some on to some scrunched up kitchen paper and use the paper to wipe the pan and create a film of oil only. Break the egg in to a small bowl. Bring the pan up to a medium to high heat before gently pouring the egg in to the center. After twenty to thirty seconds, reduce the heat and fry the egg for about three minutes or until the white is set all around the yolk.
Frying tattie scones in sausage and bacon juices
When the bacon is done, add it to the plate with the sausages and pudding slices. The tattie scones should be fried just for one minute each side in the meat juices, just to heat them up and let them take on some of the flavors from the pan. Spoon the beans in to a small saucepan and gently heat, stirring occasionally with a wooden spoon, until the sauce starts to simmer.
Tattie scones are plated with meat elements of all day breakfast
Lift the tattie scones from the frying pan and on to a serving plate with a spatula. Arrange the meat items on the plate as you see fit.
Tomatoes and mushrooms are plated
The tomatoes, mushrooms and baked beans can be plated where space permits before the fried egg is lifted on top. A squeeze of HP Sauce (or tomato ketchup) on to the side of the plate or over the meal is entirely optional.
HP Sauce is an optional addition to the Scottish fried breakfast