Savoury Haggis and Egg Breakfast Bowl
A quick, satisfying breakfast bowl combining spiced Scottish haggis, protein-rich scrambled eggs, and lightly wilted spinach and tomatoes. Perfect for a warm, comforting start to busy mornings.
Prep
5 min
Cook
8 min
Total
13 min
Makes
1 serving
Created together. Shared with you.
Made by Becky + Lila
Becky created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
A better-fueled day
Make regular eating and hydration easier
Use this meal as an easy anchor for regular food and a glass of water—two simple things that can get lost on a busy day.
Notice: timing + hydration
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
8 min
Total
13 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl
Time saver
Storage: Best enjoyed fresh, but cooked haggis can be stored in an airtight container in the fridge for up to 2 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat the olive oil in a non-stick…
- 01
Heat the olive oil in a non-stick…
Heat the olive oil in a non-stick frying pan over medium heat.
Tap card to mark done - 02
Crumble the haggis directly into one side…
Crumble the haggis directly into one side of the pan. Sauté for about 5 minutes, stirring occasionally, until it is hot throughout and slightly crispy on the edges.
Look for: it is hot throughout and slightly crispy on the edges
Tap card to mark done - 03
Add the cherry tomatoes to the other…
Add the cherry tomatoes to the other side of the pan. Cook for 3 to 4 minutes until they begin to soften and the skins start to blister slightly.
Look for: they begin to soften and the skins start to blister slightly
Tap card to mark done - 04
Toss the spinach into the pan alongside…
Toss the spinach into the pan alongside the tomatoes. Cook for 1 to 2 minutes until just wilted, then transfer the haggis, tomatoes, and spinach into a serving bowl.
Look for: just wilted, then transfer the haggis, tomatoes, and spinach into a serving bowl
Tap card to mark done - 05
Whisk the eggs until fully combined
In a small bowl, whisk the eggs until fully combined. Pour into the empty hot pan, lowering the heat to medium-low. Stir gently with a spatula for 1 to 2 minutes until soft, creamy curds form and the eggs are cooked to your preferred doneness.
Look for: fully combined
Tap card to mark done - 06
Spoon the scrambled eggs into your breakfast…
Spoon the scrambled eggs into your breakfast bowl alongside the haggis and vegetables. Serve immediately while warm.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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