Tuesday 3 May 2011

Haggis Bon Bons with smoked bacon and poached egg

This is a great dish for breakfast with ducks or hens egg or a starter with quails eggs.  I used smoked streaky bacon for the breakfast dish but if you are making a starter it would be delicious with grilled pancetta.

For the haggis bon bons

6 oz haggis (use Macsweens if you can get it) or most supermarkets sell Grant's tinned haggis (both are very good)
2 slices brown seeded bread, made into crumbs
1 egg, lightly beaten
Salt and freshly ground pepper
Rape seed oil for frying

Form the haggis into small balls around the size of a walnut, lightly season the breadcrumbs.

Dip the haggis balls first into the beaten egg then into the breadcrumbs completely coating them.

Heat the oil over a med heat until a few breadcrumbs sizzle and float, add the haggis balls to the pan and fry for 3-4 minutes until crisp and golden.

Serve with grilled streaky bacon and top with a poached egg.

No comments:

Post a Comment

Seafood Paella

Paella is the taste of Summer for me.  As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...