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

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


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

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.

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 a supper alternative, and a great way to use up any leftover haggis.

To build:

  • 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!
  • The 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

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