With history being made in Scotland today, however the vote goes, we can’t help but to start off with a good hearty Scottish breakfast. I can envision poet Robbie Burns sitting down to enjoy such pleasing fare during one of his countryside travels in 1789. Although nutritious and filling, this breakfast is of the lighter variety in that it’s not a full Scottish breakfast with haggis and other traditional delicacies. Have it on your day off. You’ll see why later on.
Menu: Porridge, Tattie Scones, Scotch Eggs, Bacon
Porridge:
Ingredients: Oatmeal, water
Directions: Follow instructions on oatmeal box. Make sure to stir frequently with a wooden spoon and cook until soft, with the individual oats blended and indistinct. When done, serve with any or all of the following, per your preference—a pat of creamy butter, a spoonful of rich cream, a drizzle of honey, and—if you want to really tip the Scottish hat—a tot of Scotch whiskey.
Tattie Scones:
Ingredients: Half pound leftover boiled or mashed potatoes (If boiled, mash them with butter.), 2 ounces flour, 1/2 teaspoon salt, ¼ teaspoon baking powder.
Directions: Mix flour, salt, and baking powder into the warm mashed potatoes. This will form dough. Turn out on floured board. Roll out to about ¼ inch thick. Using a glass with the rim floured, cut the dough into circles, and then cut each circle into 4 pie-shaped pieces. Prick with a fork, and cook in hot oil 3 minutes or until golden brown. Flip and brown the other side.
Scotch Eggs:
Controversy abounds as to the origin of Scotch eggs. Some food historians say they were created in an 18th century London department store. Some say they were created in India or lands governed by the Moors. Some say they were created in Scotland in the Middle Ages as a way for hardworking farmers and shepherds to have a hearty, transportable midday meal without returning home.
Ingredients: 6 hardboiled eggs, 1 pound ground sausage, 2 slightly beaten eggs, 1 cup bread crumbs.
Directions: Encase each egg with ground sausage all the way around. Dip the sausage encased eggs in the beaten eggs and then roll in bread crumbs. Fry in hot oil.
Bacon: Fry up a rasher of crispy bacon to accompany the porridge, tattie scones, and Scotch eggs. Don’t forget your steaming hot cup of coffee. Another tot of Scotch whiskey in the coffee? Oh, why not! It’s your day off from work, after all. I’m sure there’s a good game on tv or maybe your side table sports a fine historical romance featuring a kilt clad Highlander.
Selkirk Grace
by Robert Burns 1759-1796
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.
Cheers & Happy Reading!
Flossie Benton Rogers, Conjuring the Magic with Paranormal Fantasy Romance
Luckily, I have already had breakfast! Everything sounds soooo delicious. I think it fills you up for the whole day. I’m not sure you can do much after such copious breakfast, except sit under the shadow of a tree and read a book.
I ate, while visiting England on the way to Stratford, scones. Yam, yam! It seems there’s no big difference between English and Scottish breakfast, except pudding.
Oh, Carmen, what a lovely autumn day that would be– a Scottish breakfast and then reading a book out under the big sycamore tree. When you speak of those places, you make me want to hop on a plane and go see them!
I knew part of my heritage was Scottish, but when my granny cooked up this breakfast, I thought it was just good ole FL country food. I don’t think she put whiskey in the oatmeal, or maybe she did and that’s why it tasted so good. Thanks for sharing. It brings back wonderful childhood memories.
Thanks, Loretta. How interesting is that! Yep I bet she put a dram in her own bowl!
I would love to be served this while visiting a quaint Scottish inn nestled in the highlands!
Right, Mae?! So would I and wishing Nessie would comment on the morning.
We once had a breakfast like this in Scotland and my boys didn’t mention they were hungry for at least three hours which was astonishing. We went Nessie spotting to but discovered only ripples in the water. I’d love to go back to Scotland.
Oh, Daisy, what a wonderful trip– Scotland and a sumptuous breakfast and an almost Nessie sighting!
Thanks for a mouth-watering blog, Flossie! I had the Scottish breakfast when I was in Scotland, with the edition of blood sausage, which was actually delicious. Hot oatmeal with fresh cream–yum!
If I was lucky enough to visit Scotland, I wouldn’t be squeamish either, Jen. I’d try the blood sausage in a heartbeat. There are southern delicacies that sound yuk but are yum– head cheese, even roe. I’m so glad you got to go to Scotland.