Haggis Potato Waffles with Eggs & Peppercorn Sauce

Prep time: 10 mins

Cooking time: 40 mins

Serves: 3

ingredients

Ingredients for the waffles:
750g potatoes, cooked
2 large eggs
120g of plain flour
90ml of milk
200g of Simon Howie Haggis, crumbled
1 1/2 tsp of baking powder
Salt and pepper
Pinch of paprika
5g of fresh thyme, chopped
15g of butter, melted

Ingredients for the peppercorn sauce:
85ml of brandy
185ml of beef stock
125ml of double cream
2tsp black peppercorns, coarsely crushed

Extra ingredients:
90g of Simon Howie Haggis
1tbsp of olive oil
3 eggs
Dash of white wine vinegar
Tarragon

Method

1. Wash and scrub the potatoes thoroughly, then place them in a large pot, covering them with cold water. Add a generous amount of rock salt, bring the water to a vigorous boil over high heat, and then reduce the heat to a gentle simmer.
2. Boil the potatoes for 20 minutes, or until a toothpick can be easily inserted into the centre of the largest potato.
3. Cook the Simon Howie Haggis according to the cooking instructions of your chosen method on the pack.
4. Drain the potatoes, fill a bowl with cold water, and carefully peel the skins off the boiled potatoes, using the cold water to prevent burning your fingers. Allow the potatoes to cool in a large bowl.
5. Set the oven to 100°c.
6. Once cooled, mash the potatoes using a potato masher. Add the milk and mix well until fully combined.
7. Incorporate the eggs, salt, and pepper into the potato mixture, mixing thoroughly.
8. Crumble 200g of the warm haggis into the potato mixture and mix together.
9. Add the baking powder, flour, paprika, and fresh thyme. Mix well after each addition, ensuring all ingredients are fully combined.
10. Preheat and lightly grease the waffle maker. Spoon the mixture into the waffle maker and spread it evenly.
11. Close the lid and cook for 5-6 minutes, or until golden brown and crispy. Place the waffles on a baking tray in the oven to keep warm.
12. Heat a pan over medium-high heat with olive oil, then add approx 90g of the crumbled haggis. Cook until crispy, according to your preference. Transfer the haggis to a small bowl and keep warm in the oven.
13. Increase the heat of the same pan to high, add the brandy, and let it simmer rapidly. Keep stirring and scraping the bottom of the pan until the brandy has reduced and the alcohol smell dissipates.
14. Pour in the broth, bring it to a simmer, and let it reduce for 2-3 minutes or until halved.
15. Lower the heat to medium. Stir in the cream and coarsely crushed pepper, simmering for 1-2 minutes until thickened. For an extra kick, toast the black peppercorns before crushing them.
16. Bring a large saucepan, filled three-quarters with cold water, to a boil and add a splash of vinegar. Lower the heat to maintain a gentle boil.
17. Crack one egg into a small bowl and slip it into the simmering water. Once it begins to solidify, add another egg. Repeat for all additional eggs.
18. Cook the eggs for 2 minutes, adjusting based on your own preference. Once ready, set them on a paper towel to absorb any excess water.
19. As the eggs poach, stack the waffles in three separate places.
20. Top the waffles with poached eggs, warm peppercorn sauce, crumbled crispy haggis, and fresh tarragon.
Enjoy!