Sep 03 2010

English Breakfast – recipe

The other day while I was perusing Foodgawker, I came across a fantastic post on an English Breakfast. Now, the closest thing I’ve ever eaten to an English breakfast is an Irish breakfast. And, while they’re not the same, they have some similarities and are both quite tasty.

On the weekends we really like to enjoy a big breakfast, but, to be honest, an English breakfast is just too big for breakfast. However, it does make a great brunch, even better lunch, or dinner. I prefer to enjoy it for lunch since that’s our big meal of the day and we’re going to get up and move around after it. And, as in the case with all meals, with a large meal like this is is prudent to practice moderation to avoid any indigestion. And, a nice green tea after the fact wouldn’t hurt either.

I would change a few things for in this meal to make it a bit more flavorful. I would toss the tomatoes and mushrooms with olive oil and roast them in the oven on a baking sheet (at 220°C) for 30 minutes. This would have brought out the sweet flavors of the tomatoes a bit more. I would have also thrown in an onion or two with it as well. Next time I will also go with a low-sodium bacon that I can get at my local butcher instead of the traditional salt-packed bacon from the grocery store – there is plenty of salt in the bratwurst – no need to add more. Oh, and since we can’t get decent baked beans around here; I beefed them up with about 2 tablespoons of BBQ sauce.

So, if you’re looking for something to make for the family tomorrow, this is really quick, easy, and has something for everyone!

Ingredients (per person):
2 slices of Toast
4 small Bratwurst or breakfast Sausages (2 for a child)
2-3 slices of Bacon (1 slice per child)
1 can of Baked Beans in Tomato Sauce(enough for 4 people)
2 Tablespoons BBQ Sauce (optional)
2 Tablespoons Olive Oil
1 Tomato, cut in half
Salt and Pepper, to taste
4 Mushrooms

1 scrambled or fried Egg

your favorite Jam and Jelly

Order of preparation/Directions:

1. Get the toast toasting.
2. Get the bratwurst and bacon cooking on medium-high heat in the same pan or griddle.
3. Pour the baked beans and BBQ sauce into a pot and cook over medium heat until heated through (about 10 minutes).
4. When bratwurst and bacon are done, remove to a plate – the toast too – and place is a slightly warm (50°C) oven to keep warm.
5. Pour olive oil in pan or griddle. Salt and Pepper cut side of tomato halves. Place them face down on the pan. Add mushrooms, sprinkle with salt and pepper and toss to coat. Cook until mushrooms are softened. Cook tomatoes until faces are crisp – about 5 minutes. Remove to a plate and keep warm in the oven.
6. Cook your egg in the same pan you just used.
7. Everything should be ready to serve!

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5 responses so far

5 Responses to “English Breakfast – recipe”

  1. bellini vallion 03 Sep 2010 at 2:57 pm

    This is definitely a hearty, rib-sticking breakfast, brunch or lunch.

  2. Rubyon 05 Sep 2010 at 9:47 am

    Hi Nicole and thanks for the shout out on my blog post! You bring up a good point about adding flavour, and the truth is that I did put a lot more in there than I listed. My aim in listing the main ingredients was not to provide a recipe, just a guide and I also was advising people not to try making it at home, so giving detailed instructions seemed counterproductive. But, to give you an example, I sauteed the mushrooms in olive oil, butter, garlic and a splash of dry sherry, then when they were good and soft I added the tomatoes to the pan and let them cook in there with all that bad-for-you goodness. Perhaps I should have said that in my post? Also, like you, I couldn’t stomach this for breakfast – we had it for brunch and then didn’t eat again until a light (and late) supper! If I were to do it again, I’d probably grill the tomatoes and sausages, and leave out the beans completely. Anyway, the beauty of traditional dishes is that everyone has their favourite version – variations that by no means detract from their authenticity! :-)

  3. Jackieon 05 Sep 2010 at 12:35 pm

    As a Brit I always find it quite funny how people from other cultures are fascinated by certain things like our tea, English breakfasts, the Queen and Big Ben. I suppose because I’ve grown up with them (and being a Londoner) they are just as much a part of me as they are incredible to others.

    English breakfasts, for me, are a little too much, but my dad loves them, as did my Kiwi boyfriend – almost had to have them to feel like their day was really starting. Part of the joy of it is that greasiness – the fried nature of everything, the heaving plate that has a smear of egg yolk (I’ll take my sunny-side-up, ta) and baked beans (or Heinz Tomato Ketchup) left when you’re finished. But I honestly feel that to have a real English breakfast you’ve got to have proper, big, fat, pork sausages. No question about it. I mean… a sausage is a sausage. That’s just it. Oh and of course a mug of builder’s tea – English tea with a drop of milk and two sugars.

    This is interesting for me to read, anyway. I always grill my tomatoes and mushrooms – it does give them much better flavour. I love your blog, by the way – shall be back =)

    Jax x

  4. myamiion 05 Sep 2010 at 9:11 pm

    Hi Jax,
    Thanks for your comment! It’s always fun to experience food from other cultures. In many ways, it’s the cheapest way to travel when you just can’t pack up your bags and go. We often enjoy breakfast for lunch or dinner here – they remind me of really special events when I was growing up which was the only time we really had a large breakfast or brunch.
    I do have to say that I disagree with your thought of a sausage is a sausage. Living in Germany – the land of a gazillion different varieties of sausage – a sausage can be so much more than its name sake and so much less.

    Thanks for stopping by, and I’d be thrilled if you kept coming back for more and enjoy my blog!


  5. myamiion 05 Sep 2010 at 9:14 pm

    Hi Ruby,
    Yes, I understand what you mean. I did like that you left the “ingredient” list open ended. It was pretty self explanatory and I just added what I needed to make it the way I liked it. And, I would definitely keep the beans, but that’s personal preference! I could have done without the tomato!


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