Breakfast, in the raw.

Couple of months back I lunched in a Tapas restaurant, in Troon, where I had my first ever duck egg.   It was served poached on top of small pieces of morcilla and a wee bit bread on the side.
Absolutely scrumptious, so I have taken to a Scottish version:-
Hand made tattie scone from Goodfellow & Steven, small pieces of black pudding, Saunderson's of course, and a beautiful duck egg from Waitrose.   The wee bits of smoked streaky bacon, Tesco, are a wee afterthought, and really didn't add to the experience a few minutes later.
But yummy nonetheless.
G