Full Scottish Breakfast
A hearty traditional breakfast with bacon, sausages, eggs, tomatoes, mushrooms, and black pudding. Served with toast and beans for an authentic Scottish morning feast.
- Total time
- 30 min
- Servings
- 2
- Calories
- 868
- Protein
- 42g
Ingredients
- 4 slices bacon rashers
- 4 pieces pork sausages
- 200 g black pudding
- 200 g button mushrooms
- 2 whole large tomatoes
- 4 whole large eggs
- 200 g baked beans in tomato sauce
- 4 slices bread for toasting
Instructions
- 1
Slice the black pudding into 6 pieces total, each about 1/3-inch thick, by placing it on the cutting board and cutting straight down through the length with a sharp knife.
- 2
Place each mushroom gill-side down on the cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like cutting bread, creating about 16 slices total.
- 3
Cut each tomato in half by placing it on the cutting board and slicing straight down through the middle, then cut each half in half again lengthwise, creating 4 wedges per tomato.
- 4
Place the 12-inch cast iron skillet on the stovetop and turn the heat to medium-high; wait about 2 minutes until the surface is hot enough that a drop of water sizzles immediately.
- 5
Lay the 4 bacon rashers flat in the hot skillet in a single layer; listen for a steady sizzle and cook for 3 minutes until the edges look darker and crispy.
- 6
Flip each bacon rasher over with tongs and cook for another 2 minutes until the second side is also golden brown, then slide onto a clean plate.
- 7
Place all 4 sausages into the same hot skillet in a line; cook for 4 minutes without moving them, then roll each one a quarter turn with tongs and cook for another 4 minutes.
- 8
Roll the sausages one more quarter turn and cook for 3 minutes until the skin all over looks deep golden brown, then slide onto the plate with the bacon.
- 9
Add the 6 slices of black pudding to the hot skillet in a single layer; cook for 2 minutes until the bottom edges look dark and crispy.
- 10
Flip each black pudding slice with tongs and cook for another 2 minutes until the second side is also dark and crispy, then slide onto the plate with the bacon and sausages.
- 11
Add the mushroom slices to the skillet in a single layer; cook for 3 minutes, stirring once halfway through, until they look soft and golden at the edges.
- 12
Push the mushrooms to the side of the skillet; add the tomato wedges to the empty space in a single layer and cook for 2 minutes without stirring.
- 13
Flip each tomato wedge with tongs and cook for another 2 minutes until the surface is soft and the edges look slightly charred, then slide onto a small bowl.
- 14
Pour the 200 grams of baked beans into a small saucepan; place it on the stovetop over medium heat and stir once every 30 seconds for 3 minutes until steam rises from the surface.
- 15
Push the mushrooms to one side of the skillet and leave the other side empty; crack each of the 4 eggs into a small bowl, then slide them one at a time into the empty side.
- 16
Cook the eggs over medium heat for 4 minutes until the whites turn opaque and the yolks jiggle slightly when you shake the pan gently, or longer if you prefer firmer yolks.
- 17
While the eggs cook, place the 4 bread slices into the toaster and push the lever down; wait about 2 minutes until the toast pops up golden brown.
- 18
Place 2 slices of toast in the center of each of 2 large plates, leaving space around them for the other components.
- 19
Divide the bacon, sausages, and black pudding equally between the 2 plates, arranging them on top of or next to the toast.
- 20
Divide the mushroom slices equally between the 2 plates, placing them in a small pile to one side.
- 21
Divide the tomato wedges equally between the 2 plates, placing them next to the mushrooms.
- 22
Slide 2 cooked eggs onto each plate, positioning them in a space that looks balanced with the other components.
- 23
Spoon half of the warm baked beans into a small serving bowl and place it on the table, then divide the remaining beans between the 2 plates if desired.
Tools you’ll need
- 12-inch cast iron skillet or large frying pan
- small saucepan
- cutting board
- sharp chef's knife
- tongs
- rubber spatula
- small bowls (2)
- large dinner plates (2)
- toaster
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
