Finn Russell Haggis Breakfast Tacos
Finn Russell shares his recipe for breakfast, including haggis, for a great start to the day!
Ingredients
Serves 2
4 mini tortilla wraps
300g haggis
4 eggs
4 sausages
4 rashers dry cured smoked streaky bacon
½ red onion, sliced
1 tablespoon butter
Red wine vinegar
hot sauce, to taste
a small handful of parsley, finely chopped
Method
1. Set up the Kamado Joe for direct cooking and bring it to a medium heat, around 180–200°C.
2. Lay the streaky bacon directly onto the grill and cook until deeply golden and crisp, turning once. Remove, drain briefly on kitchen paper.
3. Thinly slice your red onion and put in a jar or small bowl and cover with red wine vinegar.
4. Remove the skins from the sausages and combine with the haggis before shaping into small meat balls, place the meat balls on the grill, cover each ball with a tortilla, press down on the tortilla with a large spatula to smash the patties flat. Grill for 3–4 minutes on each side until crisp on the outside and hot through the middle, then set aside.
5. Whisk the eggs and season lightly. Melt the butter in a pan over a low heat, add the eggs and cook gently, stirring often, until softly scrambled and just set.
6. To assemble, take the haggis smashed taco and spoon over the scrambled eggs, scatter with crispy bacon and slices of red onion, add hot sauce to taste and finish with chopped parsley.
Photo credit to Nick Hook
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Method
1. Set up the Kamado Joe for direct cooking and bring it to a medium heat, around 180–200°C.
2. Lay the streaky bacon directly onto the grill and cook until deeply golden and crisp, turning once. Remove, drain briefly on kitchen paper.
3. Thinly slice your red onion and put in a jar or small bowl and cover with red wine vinegar.
4. Remove the skins from the sausages and combine with the haggis before shaping into small meat balls, place the meat balls on the grill, cover each ball with a tortilla, press down on the tortilla with a large spatula to smash the patties flat. Grill for 3–4 minutes on each side until crisp on the outside and hot through the middle, then set aside.
5. Whisk the eggs and season lightly. Melt the butter in a pan over a low heat, add the eggs and cook gently, stirring often, until softly scrambled and just set.
6. To assemble, take the haggis smashed taco and spoon over the scrambled eggs, scatter with crispy bacon and slices of red onion, add hot sauce to taste and finish with chopped parsley.
Photo credit to Nick Hook
