Scottish breakfast: this stack is a brunch that'll keep you full 'til bedtime

Every now and then we need an indulgent brunch – and this Scottish breakfast is it. Unapologetically protein-packed, you won't eat it every day but you'll LOVE it once in a while

Scottish breakfast
(Image credit: Lidl)

Heavy night last night? We feel you. Big day ahead with no time to eat? We've been there – and that's where this Scottish breakfast stack comes in. Hearty (we said 'hearty', not 'healthy' in case you misread), it will keep you full all morning – and actually, it might do some of you until the next day...

Either way, it's one of those breakfasts that you'll enjoy fully, feel guilty about later, but look forward to next time. And if you want to make it healthier, you can always swap out the black pudding for a baked tomato. But then it wouldn't be a Scottish breakfast stack, would it? 

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Scottish breakfast stack

(Image credit: Lidl)

This recipe serves four – you can adjust it easily by using fewer ingredients. 

You will need:

  • 4 black pudding slices
  • 4 steak sausages, sliced
  • 12 slices of bacon
  • 4 eggs (large, free range)
  • 4 potato scones
  • 1 tbsp cooking oil

Method:

1. Put the grill on to medium-high. 

2. Put the black pudding slices, sausage slices and bacon under the grill for eight minutes, turning occasionally. Use a rack in the pan to allow the fat to drain from the meat. Give the meat longer if it needs it or to crisp the bacon how you like it. Check the meat is cooked through before serving. 

3. While the meat is grilling, poach the eggs (see our recipe on how to poach an egg if you've never done this before). An easy method to try for this is to first place the whole eggs (in shells) into separate mugs of hot, boiled water to thicken the egg white. Then get a pan of salted, boiling water ready by gently whisking it to create a whirlpool effect; crack the eggs one at a time into the centre of the whirlpool, cooking each one for two minutes – or until the yolk is how you like it. Remove each egg carefully before removing it with a slotted spoon and leaving to drain on kitchen paper. 

4. Brush each side of the potato scones lightly with the oil and fry over a medium heat for one minute on each side, or until golden and crisp.

5. Arrange your full Scottish breakfast stacks with the potato scones at the bottom, then add the sausage slices, the bacon and black pudding. Top the slice with the poached egg. 

6. Salt, pepper and brown sauce/ketchup, and you're done.