Haggis and Porcini on Sour Dough with Lurpak, Grana Padano and Black Truffle, Lay The Table
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Haggis and Porcini on Sour Dough with Lurpak, Grana Padano and Black Truffle

Haggis and Porcini on Sour Dough with Lurpak, Grana Padano and Black Truffle, Lay The Table

Some of the best breakfasts are those that havent been planned for.  This one was inspired when I was sent a pack of Lurpaks new Slowly Churned Butter to try.

Mmm, that will be nice on some sour dough bread, said my wife.

And as serendpity would have it, we had half a sour dough in the bread bin.

Mmm, how about using the rest of that Macsweens haggis I was sent? I suggested.

Perfect.

With porcini mushrooms, a grating of Grana Padano and a grating of black truffle?

Haggis and Porcini on Sour Dough with Lurpak, Grana Padano and Black Truffle, Lay The Table

Er, can we afford this? Its only breakfast, after all, my wife said.

Most important meal of the day.

Most expensive.

She had a point. But every ingredient was a leftover (yes, even the truffle I used it on this dish), or in the case of the haggis and Lurpak, free.

Which is scientific proof that there is such a thing as a free lunch breakfast!

Haggis and Porcini on Sour Dough with Lurpak, Grana Padano and Black Truffle, Lay The Table

 

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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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