125g sliced haggis (I get this from my local butchery)
1x free-range egg
1x tsp. sunflower oil (to fry your egg)
2x cups baby spinach leaves
½ cup cherry tomatoes
Heat your oven to 180°C.
Place the haggis on a baking tray and cook for 30-40mins, turning over around the 20min mark. (I like mine crispy, but if you like yours softer, reduce your baking time)
Plate your baby spinach and cherry tomatoes, then when the haggis is done center it on top.