Breakfast
Ok, all hands to the plough here, the challenge is to create an East meets West breakfast.So ................ easiest is to say
(a) what you like for breakfast (not necessarily what you have, but what you would like to have) and
(b) the name or type, or at least whether East or West
These are the only ones I know - probably have variations you know or prefer - and all are West
Full English - bacon, eggs, toast. sausage, grilled mushroom, grilled tomato and sometimes steak
Full Scottish - bacon. eggs, square (Lorne) sausage, potato scones, black pudding and sometimes haggis
(Both of the above often served with baked beans but not when I make them
) (whistle berries) Continental - fruit, pastries, croissants, cheese, at least one type of charcuterie (usually ham)
American pancake heaven - stack of pancakes with bacon and maple syrup. I have no idea what other breakfasts are popular in the US, for the whole 10 days I was in the US I ate pancakes
I've been out with Jewish friends who had kippers with fried egg (in place of bacon)
Oh and by the way, to keep it topical and related to CS, the difference between being involved and being committed can be demonstrated by bacon and eggs. The hen is involved, but the pig is committed.
Comments (90)
Noodles and haggis, though .... hmmmmmmmmm
So no refried beans in a Mexican breakfast?
We eat so many flowers in México ....I love it. I finally became a "flower eater" lol!
Crumpets aren't eaten here, so you've got that wrong
During work days, I bring homemade oat and seed flapjacks with me.
On Saturday morning, I usually have pancakes with natural yoghurt and blueberries.
On Sundays, if I am with my dad, it is scrambled egg and brown soda bread.
Tea of course with everything.
I would like to make a Saturday morning breakfast date, please
I shall have to go buy blueberries though, I'm out of them
Fried, grilled, baked?
Sounds suspiciously like a packet of digestive biscuits
I mean unless that's it
Funny I would have had you down as a full English breakfast man given the option, given the buffet
If I had a personal chefwhen I have a personal chef it will be omelets for me - different fillings, so I never get bored - and pancakes on SundaysIs the corn on the cob, or creamed? In SA corn is called mielie and mielie pap (cornflour porridge) is an absolute staple at pretty much any time of day, depending on the sous (sauce) served with it.
I left porridge off the list. In Scotland the huge debate is whether you have it with salt or prefer it with cream and sugar, but in winter, you have it. Along with the rest of the Scottish breakfast, if you can. Food to stick to the ribs in winter.
and some home-made jam...
Dump like you live in Dubai
I like it with hot milk and a little honey
I could do with a good dunking session now though
Coffee is the important kickstarter or I just never get going
but I must remind myself I can now go dunk myself in a hot bath if I want to, and a week ago I couldn't, so all good things do come in time.
(Yes, that was a mixed message. Bite me)
It took me 2 years to memorize all those words and dishes and funny thing is all of them are made with same ingredients but cooked in so many different ways ...it will give us a good example about how magical and creative is that country
The Spanish do tend towards choux pastry, I heartily approve of that too
It sounds VERY exotic and different, thanks!
A big "choux pastry" is my favourite version of "Rosca de Reyes" in México but spaniard is very good too ....do not miss that tomorrow