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Tattie Scone with Bacon, Field Mushrooms and Slow-Roasted Tomatoes in Worcestershire Sauce

Scottish potato scones layered with crispy bacon, sautéed mushrooms, fried eggs, and a rich Worcestershire sauce reduction.

SavoryBaconBreakfastPotatoScottishBrunch
Estimated Nutrition
Calories
626.3
kcal / serving
2505.2 kcal total
Carbs
30.4g
per serving
121.4 g total
Fat
44.7g
per serving
178.6 g total
Protein
25.7g
per serving
102.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
150
ml
Worcestershire Sauce
reduced by a third
Dairy
75
g
Butter
divided into three 25g portions
1
piece
Egg Yolk
free-range
4
piece
Eggs
free-range, for frying
GrainsCereals
75
g
Plain Flour
for the dough
Meat
12
rasher
Streaky Bacon
crisp and golden-brown
NutsSeeds
1
tip
Salt
to taste
1
tip
Black Pepper
freshly ground, to taste
1
pinch
Mace
ground
OilsFats
50
ml
Sunflower Oil
for brushing the pan
Vegetables
4
piece
Plum Tomatoes
halved lengthways, seeds and core removed
8
piece
Field Mushrooms
peeled and thicky sliced
300
g
Mashed Potatoes
cooked and warm

Method

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