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Haggis & Fried Egg Over Swedish style Rye Bread

Hearty brunch with a Nordic Touch

Prep: 20mins Cook: 70mins


130g MacSween haggis in a hurry

200 ml buttermilk

100 ml plain yoghurt

150 ml black treacle

1.25 tsp bicarbonate of soda

300 ml (160g) plain flour

300 ml (175g) rye flour

½ tsp salt

1/2 tsp ground fennel seeds

1/2 tsp ground aniseed

Handful of fresh or frozen lingonberries (optional)

10g butter

2 tsp olive oil

100g baby spinach

1 tbsp lemon juice

2 eggs

Handful of fresh or frozen lingonberries for serving (optional)

Salt and pepper


  1. For the bread, grease a bread tin with the butter and dust it with flour. Mix all the dry ingredients together (bicarbonate, flour, salt, fennel, and aniseed) and stir in the buttermilk, yoghurt and treacle. Carefully fold in the lingonberries if using. Pour the batter into the bread tin and bake at 175C for around an hour. Leave to cool before slicing.
  2. Heat half the oil in a pan and lightly sauté the spinach for a couple of minutes. Season with lemon juice, salt and pepper.
  3. In a different pan, fry the eggs and haggis until the eggs are ready and the haggis is hot.
  4. Serve the spinach, eggs, and haggis over the rye bread and finish with lingonberries.