Fried duck egg haggis & whisky onions

Fried duck egg haggis & whisky onions

From
Posh Toast
Serves
4
Prep
45 mins

We usually only see haggis at big ceremonial Burns Night suppers, but its intense flavours work really well in more elegant executions. Only a small amount is needed to combine with the rich egg yolk in a posh topping.

Ingredients

Quantity Ingredient
2 1/2 tablespoons olive oil
3 large onions, thinly sliced
1/2 heaped teaspoon dark brown sugar
50ml whisky
400g haggis
4 slices sourdough bread
4 duck eggs
salt
freshly ground black pepper

Method

  1. Heat 2 tbsp of the oil in a frying pan, add the onions and a few pinches of salt and cook gently for 30 minutes, stirring every so often, until softened and starting to brown. Turn up the heat and cook for a further 5 minutes. Sprinkle over the sugar and pour in the whisky. Stir for a few more minutes until the onions are nicely browned but not burnt.
  2. Meanwhile cook the haggis according to the packet instructions. Tip into a frying pan and brown over a medium-high heat until crispy in places, adding a little oil if needed. Toast the bread and top with the sticky onions and haggis. Heat the remaining glug of oil in the frying pan, then crack in two of the eggs and fry until the whites have set but the yolks are still runny. Repeat with the remaining eggs, then place on top of the haggis toast.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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