How to Make a Scottish Breakfast

You have to start this recipe a day in advance. The first step is to walk up Ben Lawers and get soaked in a sudden downpour. You’ll be dry by the time you’re back at the car, don’t worry. Stop at a farm shop near the Mains of Taymouth on the way back; buy some eggs and a black pudding. The ice cream there’s not bad either, and the portions are huge. You should tell your Italian friend that one scoop is plenty for the both of you.

Slicing up black pudding

The next morning, slice up the black pudding and fry the slices in savory Scottish butter. Add the eggs a touch later. Your Italian friend will say that the butter is ‘so tasting’, and you will assume he means ‘flavorful’.

Frying it all up in lots of butter

Toast helps but is by no means necessary. All talk about high cholesterol is to be strongly discouraged. Talking of any sort can only serve to distract you from the crisp crust, the iron tang of the blood, the grainy crunch of the oats, and the richness of the fat. The yolks’ brilliant orange will leave no room to wonder why your Italian friend calls them i rossi.

This recipe may be hard to reproduce, but I’m going to leave it here for posterity.

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