Scottish Breakfast Recipe

How to make it

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• Add steel-cut oats to 3 cups boiling salted water. Bring back to the boil, then reduce heat and simmer, uncovered for about 30 minutes, stirring frequently. This is the porridge.
• Meanwhile set the grill (or broiler as we know it here in the states) to low
• Arrange the kippers on a baking sheet and put under the broiler, about 10 min.
• Serve with toast and jam with tea, juice, coffee*
• *Scots take their porridge very seriously, as I found out, and purists will eat their porridge with milk and salt
• *****Check THIS out******
• Here's a few interesting traditions about the Scots and their porridge oats from the department of completely useless information (I told you these cats took their porridge seriously)
• * Porridge should always be stirred using a wooden stick called a spurtle, clockwise with one's right hand
• * The Scots traditionally eat their porridge standing up. Some claim this is out of respect for the dish, oats being a very important staple in Scotland
• * It used to be that the porridge would be dipped out of your bowl with a horn spoon, then dipped into a communal bowl of cream before consuming
• * uneaten porridge would often be put into a 'drawer' where it would harden, then cut into oat cakes
• * although frowned upon by purists, sugar CAN be added to porridge, as well as honey, jam, golden syrup, or molasses!