How To Cook Haggis on Toast with Brown Sauce and Fried Egg

Name: How To Cook Haggis on Toast with Brown Sauce and Fried Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: F&Co Haggis (approximately 100g per person); 2 slices thick cut sourdough toasted; Salted butter for spreading; 2 Free range eggs; 75 ml rich lamb or poultry stock; 2 tbls. F&co Brown sauce; 5g shredded flat leaf parsley; Sea salt; F& Co Chicken schmaltz or oil for frying

10 mins
30 mins
easy
2

Recipe by

Jeff Baker

Ingredients

F&Co Haggis (approximately 100g per person)
2 slices thick cut sourdough toasted
Salted butter for spreading
2 Free range eggs
75 ml rich lamb or poultry stock
2 tbls. F&co Brown sauce
5g shredded flat leaf parsley
Sea salt
F& Co Chicken schmaltz or oil for frying

Shop our Grass Fed Lamb

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.