Warning: I am about to make you very hungry.
Since we’ve just “arrived” in Glasgow, you’re going to hear way too much about the awesome food that we might find at our cozy, traditional bed and breakfast (like this one).
The ingredients of a typical Scottish breakfast are somewhat flexible, and you’ll probably not find all of these elements served at a single meal, but here are some dishes that are likely to be included:
- Lorne sausage
- Link sausage
- Streaky bacon
- Fried egg
- Tattie scone
- Black pudding
- Baked beans
- Fried tomatoes/mushrooms/onions
- Buttered toast
- Tea or coffee
|Scottish breakfast, a photo by adactio on Flickr.|
When my family travels abroad (usually to such epicenters of culinary delight as Iowa and Colorado) we expect a free breakfast even from a reasonably cheap hotel. This usually includes but is not limited to cold cereal, aging fruit, gluey white biscuits, yogurt, and (if we’re lucky) a pre-packaged waffle. The thought of going to a Scottish inn and being served all of this (in Glasgow you can get a single room and the full spread for just £28 a night) is simply breathtaking.
Anyway, is it possible to make your own genuine Scottish breakfast at home? Of course it is, and I’m going to tell you how. But here’s another warning: this is not a heart-healthy meal. Sure, some web-chefs recommend frying everything in sunflower oil rather than the traditional lard, but if you’re health conscious I don’t think you would consider eating this in the first place.
- The non-vegetarian parts of this meal will take the longest to cook, so you need to start frying that up first (be prepared to use two frying pans). The Lorne sausage (a square, sliced sausage which you can make from scratch using the recipe here), black pudding (or blood pudding…mmm), medallions or rashers of bacon, and link sausages (don’t prick them!) should be fried for a few minutes over low heat. Cooking times will vary according to the thickness of the meat.
- As the meat nears the end of its residence in the pan, the veggies should be added to a second pan and allowed to fry into a tender state. Also begin the eggs at this juncture, frying to your personal taste.
- Just after frying the egg, put in your tattie scone (a potato scone that can be made from scratch with this recipe here). There’s a reason they call this a “fry up.”
- If it’s not lunchtime by the time you’ve gotten this far, and you think that your stomach can hold still more food, fry a little haggis and some kippers, boil up some porridge, and stick bread in the toaster. If you have a heart attack, it’s not my fault.
- The Scottish breakfast should be served with tea, Heinz tomato ketchup, and the British classic: HP sauce (which, believe it or not, you can also make yourself). What kind of tea, you ask? Why, Scottish breakfast tea of course! Taylors of Harrogate is a popular brand.
So there you have it—the artery-clogging Scottish specialty which has fortified many a hard-working farmer and factory worker over the years. Ith gu leòir*!
|Scottish Breakfast with slice, a photo by david.nikonvscanon on Flickr.|
*Scottish Gaelic for “eat plenty!”
First Photo: A typical Scottish breakfast, a photo by hyunlab on Flickr.
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