Yum. I remember those wonderful yummy breakfasts from many years ago in England while on business. Did I say yum?
I once convinced a restaurant in small town Mexico to make me one of those, only laid on top of a corn tortillas, with real fried potatoes, not that croquette patty thing in the poster, eggs with salsa, chorizo sausage, black beans and much more of everything, 3 eggs, 2 sausages, 4 or 5 bacon rashers and a potato mountain. They added a big pile of sauteed onions on their own motion. No black pudding though, they had no idea what that might be.
Tasted great but the size was a surprise. I had to finish the damn thing because at this point the cook and all the waiters were staring at the crazy Canadian.
Anyway, the poster – they seem to have chintzed out on the bacon.
It’s under the sausage and the hash brown
I know, chintzy, you can hardly see it, the many full breakfasts I’ve had in England had piles of bacon, not that piddling little hidden thing, probably one itty bitty rasher.
There were French or Germans involved in that, I tell ya.
It’s a Health & Safety thing, I’m thinking. Real bacon likes to curl up, and that may fall off the plate and cause slipping on the part of the waitstaff. So, the rule is to have it safely held down in a flat position by other items on the plate.
I have heard that British sausage contains no spices of any kind. Is it true?
I visited Christchurch, NZ, several years ago and befriended an English tourist at my hotel. She said the place was, overall, very English in character and that the breakfasts at our hotel were spot on. They served bacon instead of sausage, though. I thought it was pretty good for not being smoked.
In my experience, NZ is the most English place outside of England. Far more so than OZ.
Oh, look! Huevos rancheros, before they put the flavor into it. That banger just looks sad.
I remember them well. My tummy rumbled when I saw that picture. Please pass the brown sauce!
Break-the-fast! Considering potential menu variety breakfast is easily my most enjoyable meal.
Though having tried English style sausages, I’ve never had the pleasure of a Full Monty breakfast. Another item for my bucket list.
Well acquainted with cured hams and homemade sausage. Though a quality product, must say I found English sausages a bit bland. In parts of SW Virginia, countrymen were once noted for the quality of three things; hogs, cured ham and moonshine.
Difficult to find a place serving “down home breakfast” in my area. Fast food and the bit slower breakfast buffets have become the norm.
An occasional weekend treat has become a Peruvian style breakfast – “desayuno”. Going beyond a light weekday Latin breakfast of coffee, bread, cheese and fruit, weekend desayuno is a treat from waaay down South.
A typical weekend breakfast will consist of; chicharrones (fried pork), chicken or plain tamale, salsa criolla (a red onion thinly sliced for garnish), chorizo (sausage), morcilla (blood sausage), fried sweet potato slices and fresh bread.
Variations include fried beef strips with tomato and onion stuffed to suit in a fresh roll. For brunch or lunch, roast pork on a Kaiser roll with sliced sweet potato and sliced red onion is great. More so in Peru, pavo – roast or smoked turkey – also fits into a desayuno menu. Just not practical here…yet. Unlike a Monty, no beans but a Mexican Huevos Ranchero readily assumes such duty.
Generally speaking, I’ve found that Peruvian food to be the last great undiscovered cuisine in the US. It’s of enormous taste, variety and complexity. Provecho!
Back a few years ago, one of the rewards of meeting early morning cargo flights was having that breakfast at an ocean front restaurant in Madang, PNG.
So, so good.
No brown sauce?
What no black pudding? …..I know more Irish than English, but a great B&B in Littlehampton serves it for breakfast!
I’m guessing that the black pudding is underneath the egg. Egg and black pudding is a marriage made in heaven. But that FEB looks a little light on the sausage and bacon and heavy on the baked beans.
Yum. I remember those wonderful yummy breakfasts from many years ago in England while on business. Did I say yum?
I once convinced a restaurant in small town Mexico to make me one of those, only laid on top of a corn tortillas, with real fried potatoes, not that croquette patty thing in the poster, eggs with salsa, chorizo sausage, black beans and much more of everything, 3 eggs, 2 sausages, 4 or 5 bacon rashers and a potato mountain. They added a big pile of sauteed onions on their own motion. No black pudding though, they had no idea what that might be.
Tasted great but the size was a surprise. I had to finish the damn thing because at this point the cook and all the waiters were staring at the crazy Canadian.
Anyway, the poster – they seem to have chintzed out on the bacon.
It’s under the sausage and the hash brown
I know, chintzy, you can hardly see it, the many full breakfasts I’ve had in England had piles of bacon, not that piddling little hidden thing, probably one itty bitty rasher.
There were French or Germans involved in that, I tell ya.
It’s a Health & Safety thing, I’m thinking. Real bacon likes to curl up, and that may fall off the plate and cause slipping on the part of the waitstaff. So, the rule is to have it safely held down in a flat position by other items on the plate.
I have heard that British sausage contains no spices of any kind. Is it true?
I visited Christchurch, NZ, several years ago and befriended an English tourist at my hotel. She said the place was, overall, very English in character and that the breakfasts at our hotel were spot on. They served bacon instead of sausage, though. I thought it was pretty good for not being smoked.
In my experience, NZ is the most English place outside of England. Far more so than OZ.
Oh, look! Huevos rancheros, before they put the flavor into it. That banger just looks sad.
I remember them well. My tummy rumbled when I saw that picture. Please pass the brown sauce!
Break-the-fast! Considering potential menu variety breakfast is easily my most enjoyable meal.
Though having tried English style sausages, I’ve never had the pleasure of a Full Monty breakfast. Another item for my bucket list.
Well acquainted with cured hams and homemade sausage. Though a quality product, must say I found English sausages a bit bland. In parts of SW Virginia, countrymen were once noted for the quality of three things; hogs, cured ham and moonshine.
Difficult to find a place serving “down home breakfast” in my area. Fast food and the bit slower breakfast buffets have become the norm.
An occasional weekend treat has become a Peruvian style breakfast – “desayuno”. Going beyond a light weekday Latin breakfast of coffee, bread, cheese and fruit, weekend desayuno is a treat from waaay down South.
A typical weekend breakfast will consist of; chicharrones (fried pork), chicken or plain tamale, salsa criolla (a red onion thinly sliced for garnish), chorizo (sausage), morcilla (blood sausage), fried sweet potato slices and fresh bread.
Variations include fried beef strips with tomato and onion stuffed to suit in a fresh roll. For brunch or lunch, roast pork on a Kaiser roll with sliced sweet potato and sliced red onion is great. More so in Peru, pavo – roast or smoked turkey – also fits into a desayuno menu. Just not practical here…yet. Unlike a Monty, no beans but a Mexican Huevos Ranchero readily assumes such duty.
Generally speaking, I’ve found that Peruvian food to be the last great undiscovered cuisine in the US. It’s of enormous taste, variety and complexity. Provecho!
Back a few years ago, one of the rewards of meeting early morning cargo flights was having that breakfast at an ocean front restaurant in Madang, PNG.
So, so good.
No brown sauce?
What no black pudding? …..I know more Irish than English, but a great B&B in Littlehampton serves it for breakfast!
I’m guessing that the black pudding is underneath the egg. Egg and black pudding is a marriage made in heaven. But that FEB looks a little light on the sausage and bacon and heavy on the baked beans.