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Tattie Scone Stack

Extract from Three Sisters Bake • By Gillian Reith, Nichola Reith, and Linsey Reith • Published by Hardie Grant Books


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Three Sisters Bake
This hangover-friendly dish involves a couple of our favourite Scottish breakfast staples: black pudding and potato scones. Stornoway black pudding is seriously worth spending a little more money on if you can get it. Everyone has their own knack to the perfect poached egg. Mine is a good glug of vinegar, a deep pot of water and a cooking time of three minutes. Linsey

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2024 Gillian Reith / Hardie Grant Books · Reproduced with permission. · Three Sisters Bake by Gillian, Nichola and Linsey Reith (Hardie Grant, £ ) Photography: Helen Cathcart.
  • Step 1

    Preheat the oven to 120°∆c (250°∆f/Gas 1/2). Quarter and core the cooking apples (no need to peel them). Cut each quarter into 4 slices.

  • Step 2

    Heat the oil and butter in a non-stick frying pan. Add the apple slices and cook on a medium heat, stirring every minute or so. When the apples are softening a little but still firm, sprinkle over the sugar. Cook for another 2 minutes, until the sugar has dissolved and the apples are caramelizing. Remove from heat.

  • Step 3

    Arrange the black pudding slices on a baking tray and cook in the oven for 15 minutes.

  • Step 4

    Bring a large pan of water to the boil.

  • Step 5

    At this point timing can get a little hectic – 5 minutes before the black pudding is due to come out of the oven, put the sourdough slices in the toaster. Remove them before they are fully toasted and transfer to a baking tray and heat in the oven. Place apples on a heatproof plate and pop in to the oven.

  • Step 6

    Heat the vegetable oil in a non-stick frying pan on a medium heat for one minute. Fry the tattie scones for 1–2 minutes on each side, until lightly golden. Transfer these to the oven, or to a warm plate.

  • Step 7

    Add the vinegar to the pan of boiling water and turn the heat down to a gentle simmer. Crack the eggs into the water, one quickly after another. Set your timer for 3 minutes.

  • Step 8

    You now have 3 minutes to remove everything from the oven (while the eggs are cooking), and plate up a stack of rocket, topped with sourdough toast, tattie scone, black pudding and caramelized apple on 4 plates.

  • Step 9

    When the timer goes, remove the poached eggs from the pan with a slotted spoon. Tip any excess water off the eggs and carefully drain them on a tea towel or some kitchen roll. Top each stack with one poached egg and serve straight away.

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