The main components of a Burns Supper are traditional Scottish fare of Haggis, Neeps and Tatties (Turnips and Potatoes).
Haggis was described by Robert Burns as the “great chieftain o’ the puddin’-race.” It’s composed of sheep’s lungs, liver and heart; minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours.
Scotch eggs, on the other hand, were possibly invented by a London Department store in 1738. So in spite of the name, likely not Scottish. In fact, some sources say it may be an import from British India.