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Introduction

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.

Method

  • 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 sea salt.
  • Pour the sauce around the toast, scatter with parsley & serve straight away.

to serve:

  • This goes really well with a glass of dark beer or a wee dram of your favourite whiskey!