Scottish Haggis with Poached Eggs

Ingredients

• 8 oz haggis
• 4 large eggs
• 2 tbsp butter
• 1 tsp black pepper
• 4 slices toast
• 2 tbsp chives
• 4 cups water
• 1 tbsp vinegar
• 1 pinch salt

Instructions

1. 1

   In a medium saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of vinegar.

2. 2

   While the water is heating, prepare the haggis. In a skillet over medium heat, melt 2 tablespoons of butter. Add the haggis and cook for about 10-12 minutes, stirring occasionally until heated through and slightly crispy.

3. 3

   Once the water is simmering, crack each egg into a small bowl. Gently slide the eggs into the water one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer firmer yolks.

4. 4

   While the eggs are poaching, toast the slices of bread until golden brown.

5. 5

   Using a slotted spoon, carefully remove the poached eggs from the water and drain them on a paper towel. Season with a pinch of salt and black pepper.

6. 6

   To serve, place a portion of the haggis on each plate, top with 2 poached eggs, and garnish with chopped chives. Serve with the toasted bread on the side.