Method

Step 1

Heat a large pan over a medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, lay in the pork sausages. Cook for 10–12 minutes, turning every few minutes, until deep golden brown all over and cooked through with no pink remaining.

Step 2
In the same pan, still over medium-high heat, add the Lorne sausage slices. Cook for 3–4 minutes per side until browned and cooked through. 

Step 3
Add the bacon rashers to the pan and cook for 2–3 minutes per side, or to your preference. 

Step 4
Add the black pudding slices and cook for 2 minutes per side until the edges are crisp and the centre is heated through. 
 

Step 5

Add the haggis to the pan and warm through for 2–3 minutes, turning carefully. It just needs to be piping hot throughout. 
 

Step 6

Add the mushrooms, cut-side down, and the tomato halves to the pan. Cook for 3–4 minutes without moving them too much, so they get a little colour. Season lightly with salt and pepper. 

Step 7
Warm the tattie scones in the pan for 1–2 minutes per side until heated.

Step 8
Reduce the heat to medium-low. Crack the eggs in carefully and fry to your liking.

Step 9
While the eggs cook, toast your bread, butter and serve immediately with a strong pot of tea.