Scottish + Breakfast recipes (8)

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Crowdie eggs

Recipe by: Chrissie Lloyd

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Crowdie is a Scottish fresh cheese, traditionally made by crofters. The name comes from the Lowland Scots word ‘cruds’, meaning curds.

Cullen skink omelette

Recipe by: Chrissie Lloyd

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The ingredients for cullen skink – a traditional Scottish soup based on smoked haddock and potatoes – are here turned into an omelette. For the best flavour, use traditional smoked haddock, which is free from artificial yellow dye.

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Ham and haddie

Recipe by: Chrissie Lloyd

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A classic Scottish breakfast dish of smoked haddock (haddie), traditionally Finnan haddock, and bacon (ham). This recipe is lighter than the original, cooked with only a little butter and some half-fat crème fraîche.

Potato scones

Recipe by: Norma MacMillan

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Served fresh from the oven while still slightly warm, scones are a traditional favourite, whether for tea-time, lunch or a quick snack. Here, mashed potato is added to the mixture, which makes these savoury scones wonderfully moist and improves their keeping qualities. It’s a great way of using up leftover potato.

Scotch Eggs

Recipe by: UKLAINE

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Traditional fare that never goes out of fashion!

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Scotch Eggs with Mustard Sauce

Recipe by: Karen

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The traditional Scotch egg served with a deliciously simple mustard sauce. Perfect for a light lunch with a green salad.

Scottish pikelets

Recipe by: NAPOLIMOM

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Serve with fresh-squeezed lemon juice and sugar, or with butter and jam. I always thought that I had the best pancake recipe in the world until I tried these!

Vegetarian Scotch eggs

Recipe by: Chrissie Lloyd

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A vegetarian version of a Scottish speciality, using kidney beans for fibre and a reduced fat content.

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