A Haggis & Fried Egg recipe for the morning after

Haggis & Fried Egg Over Swedish style Rye Bread

Ingredients Instructions
  • 130g MacSween haggis in a hurry
  • 200 ml buttermilk
  • 100 ml plain yoghurt
  • 150 ml black treacle
  • 1.25 tsp bicarbonate of soda
  • 300 ml (160g) plain flour
  • 300 ml (175g) rye flour
  • ½ tsp salt
  • 1/2 tsp ground fennel seeds
  • 1/2 tsp ground aniseed
  • Handful of fresh or frozen lingonberries (optional)
  • 10g butter
  • 10g butter
  • 100g baby spinach
  • 1 tbsp lemon juice
  • 2 eggs
  • Handful of fresh or frozen lingonberries for serving (optional)
  • Salt and pepper
  • For the bread, grease a bread tin with the butter and dust it with flour.
  • Mix all the dry ingredients together (bicarbonate, flour, salt, fennel, and aniseed) and stir in the buttermilk, yoghurt and treacle.
  • Carefully fold in the lingonberries if using. Pour the batter into the bread tin and bake at 175C for around an hour. Leave to cool before slicing.
  • Heat half the oil in a pan and lightly sauté the spinach for a couple of minutes. Season with lemon juice, salt and pepper.
  • In a different pan, fry the eggs and haggis until the eggs are ready and the haggis is hot.
  • Serve the spinach, eggs, and haggis over the rye bread and finish with lingonberries.

Recipe © Macsween | https://www.macsween.co.uk/recipes/