In the hunt for the Ultimate Full Scottish Breakfast we decided to cook everything that we thought should be included.
Most of the items were cooked under the grill with the obvious exception of the beans and eggs. The bacon was fried as the bacon tends to become too dry when grilled. The mushroom was also fried. The tattie scone was popped in the toaster and everything else was grilled. The haggis, black pudding, lorne sausage and links sausage were all sourced from Cockburns Butchers in Dingwall. The eggs were sourced from the Egg Box vending machine near Fearn and everything else was supermarket bought.
The Hash Brown, when cooked right, makes a Scottish Breakfast for me
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