You may have seen the blogs and Facebooks regards our trip to UK.
Well whilst there we shopped for food, not just any food, but some food that would ‘travel’ and some food that you struggle to find here in Singapore. So back we came with three haggis and 2 big black puddings. One of those haggis was donated to our great friends and neighbours – The Rutherfords. Mr Rutherford then suggests a Saturday morning breakfast to consume said items together and boy oh boy was that a great idea.
So thank you Steve, Pia, Freya and Sophia – a lovely Saturday morning brekkie indeed!!!
Not a bad spread – as the actress said to the bishop…
What did we have;
- Black pudding fried;
- Back bacon;
- Fried mushrooms;
- Grilled tomatoes;
- Fried eggs;
- Haggis – simply steamed and ‘fluffed’ up;
- Coffee; and
- I knocked up a quick black pudding ‘dish’ so not to waste the past sell by date – more on that below.
My eggy cups.
You will need some cups for preparing this. You literally can use your tea or coffee cup, or buy some little ones as I have from China Town. Dirt cheap, look cool, great for serving to guests – as I have done with these many times. In to that cup add the following for a per person serving;
- 1 egg
- A good glug of milk
- A good pinch of salt and pepper
- A couple of drips of tabasco sauce
- A tablespoon of finely chopped red onion
- A tablespoon or two of chopped black pudding, or alternative such as ham
Place all of these in the cup.
Place these in a saucepan and fill the saucepan with water up to about halfway up the cups.
Bash this on the heat and the water will eventually start to boil. Try to adjust the heat to keep it boiling without bubbling over all the time, and keep an eye as you may need to refill the water as it evaporates. Keep this on the boil for 40 minutes or so, until when you see the mixture hardening.
See below – eggs in cups having a bath.
For the last 5 minutes quickly cover with some silver foil to allow the top of the mixture to cook through.
Serve these up one per person and as a garnish/addition add a little blob of Dijon mustard. I also served with some of the haggis for Mary. But round at The Rutherford’s we simply had these as an addition with the wonderful Big Breakfast.
What ab absolutely lovely start to a Saturday and the Weekend.