Full Scottish Breakfast

The Method for Full Scottish Breakfast

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1. Heat the oven to 100°C / 210°F. Brown the link sausages in the oil over medium heat for 15 minutes, turning often.

   Mark done Start 15 min timer

2. Add the Lorne slices, bacon, black pudding and tomatoes cut-side down for the last 6 minutes. Move finished items to a plate in the oven.

   Mark done

3. Fry the tattie scones for 2 minutes on each side in the pan fat. Fry the mushrooms in the butter for 4 minutes.

   Mark done Start 2 min timer

4. Fry the eggs for 3 minutes and plate everything together.

   Mark done Start 3 min timer

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Tips That Matter

• Do not prick the sausages.
• Fry the tattie scones in the pan fat.
• If your hob runs hot, check the sausages at 12 minutes.
• Serve on hot plates.

Serve It With

Strong tea · Brown sauce · Buttered toast · Orange juice

Keeping and Reheating

Best eaten at once. Leftover sausages keep in the fridge for 2 days.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.