Black pudding
A staple of any Scottish breakfast, the word pudding might remind you of something sweet, but interestingly it comes from the French word "boudin", meaning "small sausage". Made from a fusion of pork or beef blood, pork fat or beef suet, and accompanied by a cereal – often oatmeal, oat groats, or barley groats – black pudding is a culinary delight with a rich history. Surprisingly, black pudding might be way older than you'd imagine – the first known mention of it was as early as 800 BC! It appeared in Homer's classic The Odyssey,when he references "a sausage of fat and blood".
Haggis
You can’t have a traditional Scottish breakfast without Scotland's national ingredient! Contrary to popular belief, haggis isn't a mythical animal native to the Scottish Highlands. It’s crafted by blending sheep's heart, lungs and liver with a medley of grains and spices, then stuffed into the sheep's stomach to be cooked. Nowadays, it's mostly cooked in a synthetic sausage casing. The origins of haggis can be traced back to ancient times, with mentions of a similar dish found in works by Marcus Apicius, Aristophanes and Homer. However, the exact meaning of the word"haggis", which emerged in the 15th century, continues to elude us.
Tattie Scones
No authentic Scottish breakfast is truly complete without the addition of tattie scones! They're a mixture of mashed potatoes and flour that's then made into a dough. Lady Clark of Tillypronie, celebrated for her extensive compilation of recipes, may have been among the pioneers of savouring a hot and freshly baked potato scone - an encounter that elevates even the humblest of baked treats.
Baked Beans
While not the most famous element of the quintessential Scottish breakfast, baked beans add a balance to the dish. They add a layer of flavour and a vivid burst of colour.
