HAGGIS DICED GARLIC POTATOES AND POACHED EGG

THIS can easily be made vegetarian by using veggie haggis, which is remarkably close to real scottish haggis.

The good news is that it is also widely available in most supermarkets. This is also super quick to make – the main skill needed here is poaching an egg.

Once you understand how to make them, they are so easy to do and can be prepared in advance.

MAKES 4 PORTIONS INGREDIENTS

4 eggs

60ml (half cup) white vinegar

400g (14oz) frying potatoes, diced (Maris Piper work brilliantly)

450g (1lb) packet of haggis

2 cloves garlic, crushed

Bunch flat-leaf parsley, shredded (optional)

2 teaspoons oil

METHOD

1 Poach the eggs first. i know what you are thinking – you would have probably done them last. But you can poach eggs in advance using this method.

2 Take a medium pan of water and add a generous amount of vinegar, taste the water and if you don’t make a funny face you need to add more vinegar; it should be acidic. (One small note to this is don’t add any salt to the water the salt affects the egg white and breaks it down).

3 Carefully crack your eggs into four separate little cups or ramekins. To start cooking the eggs, take your little cup with the egg inside and slowly submerge the cup into the water. Once the cup is full of the hot water, carefully release the egg from the cup. By doing this, the egg is not dropped in the water, therefore the yolk is surrounded in the white. add all your eggs the same way. One other thing to note – the water doesn’t need to boil.

4 after a few minutes, the eggs should be ready to remove from the water with a slotted spoon. Take them out one at a time and submerge into ice-cold water to stop the cooking process. This also washes away the vinegar.

5 Now your eggs are ready, preheat the oven to 200C (400F).

6 Heat oil in a frying pan.

7 Dice the potato and place into a frying pan. Fry until golden and crisp.

8 Crumble in the haggis and cook until it starts to crisp up too, then add the crushed garlic and cook out for a couple of minutes.

9 Meanwhile, reheat your poached eggs in some simmering salted water.

10 Add the shredded flat-leaf parsley to the haggis and potato mix, if you are using it.

11 Split this mixture into four dishes and top with your beautiful runny poached egg.