Celtic Stacks is a traditional Scottish recipe (from Glasgow) for a classic breakfast tower of Scotch pancakes with bacon, tomatoes and poached eggs. The full recipe is presented here and I hope you enjoy this classic Scotish dish of: Celtic Stacks.
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These are towers of Scotch pancakes filled with bacon and topped with a poached egg. Both delicious and eye-catching for breakfast.
Ingredients:
4 rashers of back bacon, rinds removed
1 tomato, sliced
2 very fresh eggs
1 tsp salt
8 Scotch pancakes
melted butter to drizzle
Method:
Begin by preparing your Scotch pancakes according to the instructions in the recipe.
Pre-heat your grill (broiler) and cook the bacon under high heat for between 2 to 3 minutes per side, or until golden brown and cooked. For the last minute of cooking add the tomato slices and cook on both sides.
Whilst the bacon is grilling, poach your eggs (you can find a recipe and guide for perfect poached eggs on this site) — bring a pan of water to a boil and add a little white vinegar (about 1 tsp per 1l of water in the pan — the vinegar helps firm-up the albumen, keeping the egg white together). Prepare the eggs by cracking each one into a separate cup. Do this carefully, as you do not want to break the yolks.
Once the water is boiling stir rapidly with a whisk to create a rapidly-spinning whirlpool then immediately add the egg (the whirlpool effect helps wrap the white around the yolk). Reduce to a simmer and cook for about 3 minutes, or until the white has set and the yolks are still runny. Remove the egg with a slotted spoon and repeat with the remaining eggs.
This recipe makes two servings: to serve, place a Scotch pancake on the bottom of the plate and drizzle a little melted butter over the top. Arrange a slice of tomato and a rasher of bacon on top then add the next Scotch pancake along with another rasher of bacon and a slice of tomato. Place another Scotch pancake on top and add the poached egg with a twist of black pepper. Finally top everything with one more pancake. Drizzle a little melted butter over the top and serve.
