A peaceful Scottish Sunday brunch

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Breakfasts
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Floury potato scones

I love Sunday brunch. 

I love cooking it even more. It’s relaxed. There’s no pressure. And generally my boyfriend is still in bed so I have peace and quiet to enjoy the kitchen before he gets up!

Today is a particularly special breakfast for us because it has a Scottish flare.

FLOURY POTATO SCONES, CREAMY EGGS AND SCOTTISH SMOKED SALMON

I love this dish. Not only are the colours vibrant but the textures and flavours work well together with the potato scones provide a tasty and lighter alternative to bread. I managed to get some heather and peat smoked salmon which added a particularly flagrant smoked flavour but any Scottish smoked salmon works well.

Perfect start to a Sunday

Perfect start to a Sunday

Ingredients (enough for 4 people):

225g floury potatoes (King Edward or Maris Piper)
50g flour
8 eggs
25g butter
100g smoked salmon
small bunch of chives
seasoning

Floury potato scones:

  • Boil the potatoes in their skin with a good pinch of salt. Once the potatoes are soft, drain them and use a vegetable peeler to remove the skin (hold the potatoes with a tea towel while you do this). Although it may feel backwards to peel the potatoes after they are cooked, the skin peels off easily and this prevents the potatoes absorbing too much water while boiling which will help to avoid a really wet dough.
  • Next mash the potatoes. I have tried various methods of mashing and find using a traditional masher or potato ricer best. Other methods tend to give the potatoes a gloupy texture and can make the potato scones quite doughy when cooked.
  • Once mashed,  season the potatoes and add as much flour as they will absorb to make the mixture into a dough. I tend to find you will need all of the flour but it can vary.
  • You can either roll out the dough and use a round cutter to cut out each of the potato scones or if you prefer a rugged effect then just take small balls of dough and pat them out on a floured worktop into a round-ish shape.
  • Place the potato scones onto a hot pan or griddle. I find it best not to oil or butter the pan. The potato scones should have a dry texture on the outside and the additional flour on the worktop will help give them the traditional floury appearance once cooked. Prick the potato scones with a few times with a fork while cooking to release the steam. Cook for 2-3 minutes on each side.
  • Once ready cover with a clean tea towel to keep warm until the eggs are ready.

Creamy eggs:

  • Lightly beat the eggs and season. Melt the butter in a pan and add the eggs. Using a spatula or wooden spoon, move the eggs around the pan to make sure that they cook. The eggs should be runny so as they cook more, move them around less. Once the eggs are nearly ready I tend to pile them up on one side of the pan to keep them runny and stop them overcooking while I get everything else ready.

Presentation:

  • Place 1 or 2 potato scones on the plate.
  • Top with a spoonful of the creamy eggs.
  • Tear a few pieces of smoked salmon and pile on top.
  • Finally, finish with a few specs of bright green chopped chives.

And enjoy!

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The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!

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