England - The Great British Breakfast

Long before it is presented at the table, one should have been able to savour the delicate aromas of crisp bacon and black pudding, and been regaled by the sounds of sizzling sausage and eggs. At last, the plate is placed before one and the day may truly be said to have begun. The Full English ought comprise:

Several rashers of good crisp bacon
Two or three evenly browned sausages, crisp on the outside yet still tender within
A goodly spoonful of tender field mushrooms, lightly fried in butter
One or more fried eggs, the yolk still runny, and served sunny side up
Tomatoes, preferably freshly grilled though in times of need stewed will suffice
A portion of baked beans in tomato sauce
Several slices of black pudding, fried according to taste, in butter or lard

Potato waffles or 'hash browns' may be added if one is so inclined. These are believed to be of colonial origin but bear sufficient relation to Scottish 'tatty cake' to merit a place upon the breakfast platter. It is quite within order to add several slices of toast, dry or buttered, to the platter. Seasonings are largely a matter of personal choice and vary widely throughout the land, most good establishments will provide a selection of such essentials as Coleman's English mustard, Henderson's Relish, Lea and Perrin's Worcester sauce, Cunningham's Piccalilli and a choice of peppers. Ketchup and "Brown sauce", this latter a great glutinous concoction of molasses, vinegar and oriental spices, are served everywhere.

Toast and Marmalade
More tea and an endless supply of fresh toast, brown or white, served in a silver rack and eaten with butter and marmalade, is the traditionally accepted means of completing The Full English and ensuring that one manages to survive intact until it is time for elevenses.

Below is pictured a typical English breakfast, or "fry-up".

Created on 01/17/2006 12:02 AM by admin
Updated on 01/17/2006 08:12 PM by admin