This dish pays respect to a classic Scottish breakfast, with a nice twist of slow-cooked sous vide eggs, and a boozy hollandaise made with Scotland’s favourite spirit. We like to think of it as a stylish Scottish sausage and egg muffin. Would be great as part of a brunch menu.
Slow-cooked eggs
Ingredients
- 4 large eggs
Method
Tattie scones
Ingredients
- 250g Maris Piper potatoes, boiled and mashed
- 15g unsalted butter
- 62.5g self-raising flour
- 1 small egg
- ½ teaspoon of salt
Method
Lorne sausage
Ingredients
- 100g pork mince
- 100g beef mince
- ½ teaspoon nutmeg
- 50g fine breadcrumbs
- 1 tsp ground coriander
- ½ tsp of ground black pepper
Method
Whisky hollandaise
Ingredients
- 125g unsalted butter
- 2 medium egg yolks
- 10ml white wine vinegar
- 10ml Scotch whisky