Burns Breakfast - Fried Haggis Porridge with Black Pudding, Kale and Tomatoes

Burns Breakfast - Fried Haggis Porridge with Black Pudding, Kale and Tomatoes

We know its called Burns ‘Night’, but does this mean we should bottle up our festivity for just the evening? We don't think so! Breakfast, after all, is the most important meal of the day. An option like this means you could happily swap your Burns supper for a Burns breakfast! With haggis, black pudding, tomatoes, kale and oats, this dish is as beautiful as one of Robert Burns’ poems! Plus, black pudding is down as one of this years top superfoods - need we say any more?

Ingredients (serves two)

4 heaped tablespoons prepared haggis

60 grams Stoats Unique Scottish Porridge Oats

A dusting of flour

120 ml boiling water

A pinch of salt

A dash of pepper

2 slices black pudding

A handful cherry tomatoes, sliced

A handful of kale

Olive oil


In a bowl, add your oats, cover them with the boiling water, and leave to soak for five minutes.

Stir the haggis into the oats - you should find the mixture is quite dough like.

Onto a sheet of cling-film, spread the dough into a square shape around 1 inch thick.

Press and mould the dough by using the cling-film, wrap, and place it in the fridge to cool and firm up completely.

Set your oven to 180 degrees, and marinate the tomatoes and kale in a little oil.

Now retrieve the haggis oats from the fridge, slice diagonally to make two triangular patties, and dust them lightly in flour.

Turn out the tomatoes and kale onto a baking tray, and bake for 20 minutes until all is crisp and caramelised.

Meanwhile, on a medium heat add a little oil to a frying pan and add your black pudding and oat patties.

Cook everything for 3 minutes per side.

Now you can plate up! Pop the oat patty in the centre of the plate, then top with the black pudding, tomatoes, and kale!