Pan-Seared Haggis and Egg Protein Skillet
Savory Scottish haggis seared until crisp, tossed with iron-rich spinach and high-fiber lentils, and topped with a soft-fried egg. A quick 15-minute dinner perfect for sustained night shift energy.
Prep
3 min
Cook
10 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
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
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
3 min
Cook
10 min
Total
13 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Store any leftover pre-cooked haggis in a sealed 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 7 steps complete
Next: Place a medium non-stick frying pan over…
- 01
Place a medium non-stick frying pan over…
Place a medium non-stick frying pan over medium-high heat (350°F / 175°C) and add 1 tsp of olive oil.
Tap card to mark done - 02
Crumble 100g of haggis into the pan…
Crumble 100g of haggis into the pan and cook for 4-5 minutes, stirring occasionally, until the edges are crispy and heated through.
Look for: the edges are crispy and heated through
Tap card to mark done - 03
Add 100g of rinsed canned brown lentils…
Add 100g of rinsed canned brown lentils and 100g of fresh spinach to the pan with the haggis.
Tap card to mark done - 04
Stir continuously for 2 minutes until the…
Stir continuously for 2 minutes until the spinach is fully wilted and the lentils are hot.
Look for: the spinach is fully wilted and the lentils are hot
Tap card to mark done - 05
Transfer the haggis
Transfer the haggis, lentil, and spinach mixture onto a warm serving plate.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Return the pan to medium heat
Return the pan to medium heat, add the remaining 1 tsp of olive oil, and crack 1 large egg into the pan.
Tap card to mark done - 07
Fry the egg for 2-3 minutes until…
Fry the egg for 2-3 minutes until the white is completely set but the yolk remains soft, then slide it onto the haggis skillet mixture and serve immediately.
Look for: the white is completely set but the yolk remains soft, then slide it onto the haggis skillet mixture and serve immediately
Tap card to mark done
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