Modern Recipes

One representation of an all day Scottish fried breakfast I've made reference to the full Scottish breakfast on this blog before and based a couple of dishes on the concept, including the Breakfast Sandwich Megabite I featured only last month. What I only realised a few days ago, however, was that I hadn't yet featured an example of how to prepare the breakfast itself and so I've decided to put that right. There is no recipe as such for a full Scottish breakfast, as just about everything ever used in its preparation is optional. Generally, however, sausage, bacon and egg will be served. As well as what I have included in this instance, you could add mushrooms, baked beans in tomato sauce, fried bread (instead of the tattie scones) or even choose to cook the egg in a different way. As the title of this post suggests, this is a meal which can be eaten at any time of day, not just breakfast time - and if you're anything like me, you'll probably enjoy it more later on ...

Sausage, bacon, black pudding and more Scottish breakfast soup with poached egg Sausage, bacon, egg, black pudding and mushrooms are integral parts of the full Scottish breakfast (or indeed any British fried breakfast) but it's probably not often that we find them collectively incorporated in a soup. It is for this reason that I should perhaps offer a bit of an explanation. This idea came about one day last week when I had a conversation with a family friend about a delicious black pudding and mushroom soup he had tasted recently in a hotel in the Lake District. His wife had a go at making it when they returned home with what he assures me were delicious results. Me being me, however, I immediately started thinking about how I could adapt the concept further and (hopefully!) take it to new levels of deliciousness. What follows are the results of my experiment and I hope you enjoy it as much as I did. Simple vegetable stock ingredients Ingredients 1 large carrot 1 medium white onion...