Burns Brunch: Haggis & Diced Garlic Potatoes with Poached Eggs

TIM EDGELER © brunch dish with haggis, potatoes and poached egg
Credit: Lidl

Haggis isn’t just for Burns supper, it’s also perfect for brunch. This recipe by Gary Maclean, winner of Masterchef: The Professionals, can be whipped up with minimal prep and will be a simple showstopper that the whole family will enjoy.

Preparation time: 15min
Cooking Time: 25min
Serves: 4

  1. Dice the potatoes into roughly 1cm cubes. Place these into a frying pan and fry until golden and crisp.
  2. Next crumble in the haggis and cook until it starts to crisp up. Then add the crushed garlic and cook out for a couple of minutes.
  3. In the meantime it’s time to poach your eggs. There are various methods. My advice is to keep it simple with soft boiling water and a touch of vinegar and put each egg into a ramekin to transfer into the water. This will help keep the egg’s shape together.
  4. Poach for 3-4min for a perfect runny egg.
  5. The last thing to add is the shredded flat parsley to the haggis hash mix.
  6. Split this mixture between four dishes and then pop a poached egg on top of each serving.