Scottish Breakfast

Instructions

1. Prepare the meats
   Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the lorne sausage, link sausages, black pudding, and haggis. Cook for about 10-12 minutes, turning occasionally until browned and cooked through. Remove and keep warm.
2. Cook the bacon
   In the same pan, add the bacon rashers and cook for 3-4 minutes on each side until crispy or to your liking. Remove and keep warm with the other meats.
3. Sauté the vegetables
   Add the mushrooms to the pan and cook for 3-4 minutes until softened. Add the tomatoes, cut-side down, and cook for 2-3 minutes until slightly softened but still holding their shape. Remove and keep warm.
4. Prepare the beans and tattie scones
   Heat the baked beans in a small saucepan over low heat, stirring occasionally. In a separate pan, heat 1 tablespoon of oil and fry the potato scones for 1-2 minutes on each side until golden and heated through.
5. Fry the eggs and bread
   Add the remaining tablespoon of oil to the main frying pan. Crack in the eggs and fry to your preference (sunny side up is traditional). In another pan or toaster, prepare the fried bread or toast.
6. Assemble the breakfast
   Arrange all components on warmed plates: the lorne sausage, link sausages, black pudding, haggis, bacon, fried egg, mushrooms, tomatoes, a portion of baked beans, potato scones, and fried bread or toast.