Inspired from one of my all time favourite places to go The Broad Chare, another one of Terry Laybourne's' amazing venues.
This is a lovely breakfast, lunch or supper alternative and a great way to use up any leftover haggis.
Bring the stock to a boil, remove from heat and whisk in the
brown sauce, keep hot.
Butter the toast then evenly spread the haggis onto the toast
& keep hot.
Gently fry the eggs in the schmaltz or oil leaving the yolk
runny then place on top of the haggis & sprinkle with a little
Pour the sauce around the toast, scatter with parsley &
serve straight away.
This goes really well with a glass of dark beer or a wee dram
of your favourite whiskey!