this is my full, cooked Scottish breakfast, what’s yours?

Okay, as promised in my last blog post, here is my full cooked Scottish breakfast:

egg, bacon, Lorne sausage, sausage, black pudding, fruit pudding, toms, mushrooms and beans.

Sorry about the beans, Rosemary;  and sorry, Juliet, but no tattie scones or haggis. And definitely no onions, although there is  an old fashioned Scottish dish called skirlie, which is oatmeal and onions cooked in lard – what else?

If it were a veggie brekkie it would include hashbrowns and/or veggie sausages/veggie burgers.

No french toast either 😉 But there’s also all the other stuff including a selection of fruit juices and fruit – today we had plums (from the garden), raspberries, blueberries, grapes, melon, the usual fruit bowl with apples (not from the garden, not yet), oranges, bananas and kiwi fruit – and cereals and muesli and a choice of  yogurts and toast, teas/coffee, jams, honey  and marmalade (very important!) etc. And, of course, porridge for those who want it.

To be honest, our guests rarely want all of the cooked foods, so the least popular items, which are the Lorne sausage and the black and fruit puddings (my favourites!) and the veggie stuff, need to be requested the day before.

Anyway, that’s my Scottish breakfast. I love it but only eat it once, or tops, twice a year – usually on my birthday or at the New Year 😉 – because it’s very filling!

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6 Responses to this is my full, cooked Scottish breakfast, what’s yours?

  1. Lorna says:

    I usually like everything but the tomatoes and mushrooms!

    Today, my Scottish breakfast is pretzels and coffee.


    • Marianne Wheelaghan says:

      oh, i love tomatoes and mushrooms! Pretzels are good too, but for breakfast? Hm? Why not! 😉
      And I always have coffee in the morning, though I think tea is more Scottish – my dad used to drink about twenty cups a day (and night!) 🙂 Thanks for dropping by 🙂 How are the wedding plans going?

  2. Barbara Löfgren says:

    I’d take out the lorne sausage and add another slice of black pudding 🙂 and take out either the tomatoes or beans as don’t like them together (fuss pot). Actually, I think the best cooked breakfast is eggs, beans, mushrooms, black pudding and tattie scone and lots of tea and toast, though good sausages in soft rolls…..mmmmm!!

    • Marianne Wheelaghan says:

      i also LOVE black pudding, not sure about two slices though, it’s a bit like haggis, a little can go along way for me 😉

      I never got used to tattie scones but maybe I’ve never tried decent ones? How do you heat them – in a little oil or butter, or do you toast them? I seem to make them either too greasy or too dry. Hm?? Oh, and, of course, Scottish rolls!!! What I am thinking of!? Absolutely, no decent Scottish breakfast is complete with a soft roll 🙂 yum yum yum!

  3. Now, I think I heard that black pudding is made from blood. Is that correct, or an urban myth?
    And what is Lorne sausage and fruit pudding?

    My Australian breakfast this morning will be a big bowl of raw muesli, and a glass of fresh orange juice. 🙂

    • Marianne Wheelaghan says:

      he he – well, black pudding is more oatmeal and spices than blood nowadays but there is definitely some blood there. A fruit pudding, which is my absolute favourite of all time, is a mixture of wheat flour or rusks, lard/suet or oil, brown sugar, currants and/or sultanas, salt and cinnamon, a bit like like in a fruitcake, formed into the shape of a large sausage. A Lorne sausage is a square shaped sausage and supposedly an invention of the Scottish comedian Tommy Lorne who lived from 1890 and died in 1935:

      Raw muesli is another favourite of mine 😉

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