Scottish Avo Toasts top sourdough with a schmear of avocado, crumbled blood sausage and a perfectly poached egg.
Scottish Avo Toasts
By Sue Lau | Palatable Pastime
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Scottish Avo Toasts is my recipe of the day with the blogging group From Our Dinner Table. We post weekly on themed subjects. And this week we are sharing recipes traditionally from, or inspired by our family heritage.
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I decided to make a modern fresh breakfast with Scottish style that is a take-off of one of my favorite morning treats (avo toast). It reflects my heritage. For although being a mutt of many different nations, I do retain more than 50% Scottish DNA.
I could have hit you with a wee bit of haggis but I thought I would keep it nice. Not that everyone will agree that black pudding is nice. I know my mother would not approve (laughs). But she would generally freak on the blood aspect. And yes, while it is crafted with a bit of blood, I am sure you will find most of your sausage has been in contact with the red stuff.
It doesn’t really taste like blood. The flavor is similar to a spiced sausage with a softer texture. It has hints of Worcestershire and allspice (or at least the type I bought did).
Of course, not everyone can source black (blood) pudding. If you still want to join in the fun, try sprinkling with crumbled browned pork sausage.
From Our Dinner Table
Celebrate Your Heritage
Celebrate Your Heritage
- German Pork Hocks from Art of Natural Living
- Saffron Risotto with Sausage from Karen’s Kitchen Stories
- Scottish Avo Toasts from Palatable Pastime
- Stuffed Green Peppers from The Spiffy Cookie
- Swedish Apple Pie from Cheese Curd In Paradise
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Scottish Avo Toasts
Tips on Poaching Eggs
Use very fresh eggs for the best results. Save the eggs you’ve had a number of days for use in making deviled eggs. Fresh eggs have whites that stay more compact. Older eggs have whites that are more runny and separate from the shell easier.
Add vinegar to your cooking water and set the water to a steady slow simmer (not a full boil). And give it a couple of minutes to maintain that before adding eggs. Sliding eggs from a small dish into swirling water works best. Stir the water a few times and then gently add the eggs while the water is spinning. This keeps the egg in a rounder shape.
Simmer large sized eggs for exactly three minutes for a perfectly set white and runny yolk. Lift with a perforated skimmer/spatula and place into a bowl of cold water to halt the cooking. You can cook up all your eggs this way ahead of time. Then just before serving, give them a dip for a couple of seconds into simmering water to warm them up.
You’ll notice my eggs have a rich dark orange yolk. This is normal for pastured eggs (ones that are free range and have a natural grass and bug diet). Other eggs will have the usual light yellow color.
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Scottish Avo Toasts
Scottish Avo Toasts
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Scottish blood pudding or black pudding
- 1 tablespoon vinegar
- 4 large pastured eggs
- 8 cherry tomatoes halved
Instructions
- Toast bread and set aside.
- Mash avocado flesh with a fork.
- Spread avocado over toast and sprinkle with a pinch of salt.
- Remove blood pudding from casing and brown in a skilled until crumbled.
- Sprinkle crumbled blood pudding on avocado.
- Place three cups of water in a small saucepan and add one tablespoon vinegar.
- Bring to a steady simmer.
- Crack one egg into a small dish, swirl the cooking water with a spoon, and gently slide the egg into the simmering water.
- Simmer gently for exactly three minutes.
- Lift egg from water with a skimmer spatula and place in a bowl of cold water to stop the cooking.
- Continue poaching the remaining eggs.
- Rewarm eggs if necessary with briefly dipping into simmering water.
- Lift out the egg and blot away excess water with a paper towel.
- Place egg on toast.
- Garnish plate with tomatoes and season with salt and black pepper.
Notes
Nutrition
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