Decadence on a Plate: The Luxury of a Full Scottish Breakfast

We don’t know if the Michelin inspectors check Twitter but one of our guests this week was kind enough to suggest our homemade marmalade was worthy of a Michelin star all by itself. That was very nice of them but we like to pull out all the stops for breakfast. If there is one breakfast dish more sinful than any other it is probably bircher muesli. Devised by the eponymous doctor in a Swiss clinic, bircher muesli initially offered a healthy and bracing start to the day. Once you start adding cream to the grains and fruit and nuts, however, great intentions go pear-shaped and it just becomes the definition of breakfast decadence.

Bircher muesli is a big hit on the Torridon breakfast menu but then so is our homemade porridge. And happily nobody here will accuse you of being anything less than Scottish if you choose to add cream and brown sugar (seriously, it’s delicious) to your porridge. However, you can reinforce your Caledonian credentials by then adding a dram of Torridon malt whisky.

What is your idea of a full Scottish breakfast? When you order the works at the Torridon you can expect to tuck into Cumberland sausage, Highland back bacon, black pudding, haggis, grilled tomatoes and field mushrooms, potato scones and a choice of free range Highland eggs: scrambled, poached, fried or boiled.

If that seems too much on a single plate, you can mix and match from the list or simply order the Sleepy Hollow wood smoked salmon with scrambled eggs and homemade toasted brioche or poached smoked haddock and eggs or rich, buttery eggs benedict. Or how about grilled Summers Isles kippers with parsley and lemon butter?

To follow, the chef recommends a stroll round the grounds. Before elevenses.

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Dan & Rohaise are proud owners of The Torridon a family run and independent Hotel and resort. Passionate about food, service, provenance and promoting hospitality as an Industry of choice, especially for young people.

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