A Full English Breakfast

Hey there. If I made the declaration that my favorite dish is English breakfast you’d be hardly surprised. No hard feelings there! It’s the most hearty, delicious, filling dish, and it’s just glorious. When I was visiting Failsworth I had my first authentic English breakfast and the experience was unforgettable. I’ll say it even changed me as a person!

Well, forgive my terrible humor, I’m just trying to urge you to go and have an English breakfast if you haven’t already. Plus, writing about it on this blog has been long overdue, I think. So, for those of you who’ve been waiting for this post, prepare yourselves for an English breakfast galore!

There are so many variations of this dish around the world. I try to sample as many as possible when I travel or when I go to new diners in my city, and sometimes I’ve been very pleasantly surprised – either by the modifications or by the authenticity. Actually, they have some regional variations in the UK themselves – the Scottish breakfast includes a tattie scone (potato scone), the Welsh features barra lawr (laverbread, made from seaweed), while hogs pudding (a kind of sausage) is often included in the Cornish.

I’ve also tried making an English breakfast myself. I’m not the best cook, but I can whip up an omelet, make some mac&cheese, fry up some bacon, the usual. I got a new pressure cooker recently that is pretty handy. It turned out to be great for cooking the beans, because they usually take the longest to cook. I can just store them in the fridge and microwave them when I need them, cause I’m usually in a rush in the morning. Also storing some other foods with my vacuum sealer cheers Kristin.

I have made it for myself several times, and it was pretty good, but, as I said, I’m not the best cook and it’s either hit or miss. I don’t always know how to choose the right kind of sausage or bacon – you actually need a piece of back bacon – nor do I know how to fry up the eggs without making a mess in the kitchen, and not everyone has the time to do all this every morning. The pressure cooker comes in handy those mornings, actually. I can just have beans on toast and coffee, and I’m good to go.

And in the end, whether you’re making it for yourself or going out for a bite, it’s really a special historic meal (originating in roughly 1840), so it’s worth a try.