Tattie scone stack

Tattie scone stack

By
From
Three Sisters Bake
Serves
4
Photographer
Helen Cathcart

This hangover-friendly dish involves a couple of our favourite Scottish breakfast staples: black pudding and potato scones. Stornoway black pudding is seriously worth spending a little more money on if you can get it. Everyone has their own knack to the perfect poached egg. Mine is a good glug of vinegar, a deep pot of water and a cooking time of three minutes. - Linsey

Ingredients

Quantity Ingredient
4 large cooking apples, such as bramley
1 tablespoon olive oil
30g salted butter
30g caster sugar
400g stornoway black pudding, sliced into 1 cm thick pieces
4 slices Sourdough bread
1 tablespoon vegetable oil
4 Tattie scones
2 tablespoons clear malt vinegar
4 large eggs
70g rocket leaves

Method

  1. Preheat the oven to 120°c. Quarter and core the cooking apples (no need to peel them). Cut each quarter into 4 slices.
  2. Heat the oil and butter in a non-stick frying pan. Add the apple slices and cook on a medium heat, stirring every minute or so. When the apples are softening a little but still firm, sprinkle over the sugar. Cook for another 2 minutes, until the sugar has dissolved and the apples are caramelizing. Remove from heat.
  3. Arrange the black pudding slices on a baking tray and cook in the oven for 15 minutes.
  4. Bring a large pan of water to the boil. At this point timing can get a little hectic – 5 minutes before the black pudding is due to come out of the oven, put the sourdough slices in the toaster. Remove them before they are fully toasted and transfer to a baking tray and heat in the oven. Place apples on a heatproof plate and pop in to the oven.
  5. Heat the vegetable oil in a non-stick frying pan on a medium heat for one minute. Fry the tattie scones for 1–2 minutes on each side, until lightly golden. Transfer these to the oven, or to a warm plate.
  6. Add the vinegar to the pan of boiling water and turn the heat down to a gentle simmer. Crack the eggs into the water, one quickly after another. Set your timer for 3 minutes.
  7. You now have 3 minutes to remove everything from the oven (while the eggs are cooking), and plate up a stack of rocket, topped with sourdough toast, tattie scone, black pudding and caramelized apple on 4 plates.
  8. When the timer goes, remove the poached eggs from the pan with a slotted spoon. Tip any excess water off the eggs and carefully drain them on a tea towel or some kitchen roll. Top each stack with one poached egg and serve straight away.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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