Describe the perfect Full English Breakfast
18 January 2006, 12:01 PM
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Toast with various jams and butter and jug of fresh orange
Bacon, Sausage, Eggs (poached and scrabbled), Hash Browns, beans, mushrooms! (missed them
), Plum tomatoes, fried bread, HP sauce (A MUST!)
Large pot of tea
and as said above cooked and eaten after been woken up by a beautiful woman
Bacon, Sausage, Eggs (poached and scrabbled), Hash Browns, beans, mushrooms! (missed them
), Plum tomatoes, fried bread, HP sauce (A MUST!)Large pot of tea
and as said above cooked and eaten after been woken up by a beautiful woman
Last edited by STi wanna Subaru; 18 January 2006 at 12:04 PM.
18 January 2006, 12:01 PM
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I like them simple...smoked back bacon with nice crispy fat, not of this healthy trimmed rubbish, scrambled eggs, baked beans cooked to death, fried mushrooms.
The ultimate is a fried egg yolk on a pice of fried white bread, but it's heartburn city.
The ultimate is a fried egg yolk on a pice of fried white bread, but it's heartburn city.
18 January 2006, 12:01 PM
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For me
nice cup of coffee
2 fried eggs, soft yolk
scrambled eggs
2 rashers bacon (or beer can if you're jamaican)
2 pork sausages
baked beans
2 hash browns
mushrooms
fried bread
Wash down with orange juice
toast and strawberry jam
complete with nice cup of tea.
Don't stay at hotels much these days but that's what I'd have. Can't be arsed to do it at home so coffee & shredded wheat it is
nice cup of coffee
2 fried eggs, soft yolk
scrambled eggs
2 rashers bacon (or beer can if you're jamaican)
2 pork sausages
baked beans
2 hash browns
mushrooms
fried bread
Wash down with orange juice
toast and strawberry jam
complete with nice cup of tea.
Don't stay at hotels much these days but that's what I'd have. Can't be arsed to do it at home so coffee & shredded wheat it is
18 January 2006, 12:12 PM
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Yes egg and fresh bagette/bread lightly toasted + good coffee during week .
..possibly bacon/sausage w/e.
..possibly bacon/sausage w/e.
Last edited by dpb; 18 January 2006 at 12:22 PM.
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18 January 2006, 12:16 PM
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You have to start with decent ingredients in the first place, so that means proper sausages (not those ears, eyes and arseholes type from a supermarket), decent free range eggs, bacon that hasn't been hydrogenated out of all existence (again, non-supermarket) with some decent fresh bread. Decent mushrooms are a barstard to get hold of but these combined with the above plus some tomatoes should provide the backbone of a decent breakfast.
Eggs - I prefer mine poached as there is a tendency for too much fried food in an English breakfast and poach it properly, not in one of those stupid poaching trays. Break the eggs into lightly simmering water, take off the heat and leave for ten minutes using a timer if need be.
Sausages - I grill mine and start with these as they take the longest turning them over regularly to prevent burning or incineration.
Mushrooms - these can take some time but generally I don't like them too soggy so I add some chunky salt to 'seal' them and slow the cooking down.
Bacon - not too much fat but enough to add to the frying process. If you have decent quality bacon then you won't see any runny white stuff spill out from the meat - if any does, then you've bought crap. Use virgin olive oil but not extra virgin as this can taint the food too much although this depends on personal preference.
Tomatoes - fry these putting them on last as you don't want them soggy and the juices shouldn't overwhelm the bacon and mushrooms already in the pan.
Toast - self explanatory but with plenty of Lurpak (non-salted).
Whack the poached eggs onto the toast, line up the sausages alongside the bacon and put the mushrooms and tomatoes to one side of the plate whilst lightly dusting it all with coarse grain pepper.
You know when you've cooked a good one because afterwards you don't feel bloated unless you go overboard with the toast and marmalade afterwards. Should always be accompanied by tea.
Eggs - I prefer mine poached as there is a tendency for too much fried food in an English breakfast and poach it properly, not in one of those stupid poaching trays. Break the eggs into lightly simmering water, take off the heat and leave for ten minutes using a timer if need be.
Sausages - I grill mine and start with these as they take the longest turning them over regularly to prevent burning or incineration.
Mushrooms - these can take some time but generally I don't like them too soggy so I add some chunky salt to 'seal' them and slow the cooking down.
Bacon - not too much fat but enough to add to the frying process. If you have decent quality bacon then you won't see any runny white stuff spill out from the meat - if any does, then you've bought crap. Use virgin olive oil but not extra virgin as this can taint the food too much although this depends on personal preference.
Tomatoes - fry these putting them on last as you don't want them soggy and the juices shouldn't overwhelm the bacon and mushrooms already in the pan.
Toast - self explanatory but with plenty of Lurpak (non-salted).
Whack the poached eggs onto the toast, line up the sausages alongside the bacon and put the mushrooms and tomatoes to one side of the plate whilst lightly dusting it all with coarse grain pepper.
You know when you've cooked a good one because afterwards you don't feel bloated unless you go overboard with the toast and marmalade afterwards. Should always be accompanied by tea.
18 January 2006, 12:20 PM
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Originally Posted by Flatcapdriver
You have to start with decent ingredients in the first place, so that means proper sausages (not those ears, eyes and arseholes type from a supermarket), decent free range eggs, bacon that hasn't been hydrogenated out of all existence (again, non-supermarket) with some decent fresh bread. Decent mushrooms are a barstard to get hold of but these combined with the above plus some tomatoes should provide the backbone of a decent breakfast.
Eggs - I prefer mine poached as there is a tendency for too much fried food in an English breakfast and poach it properly, not in one of those stupid poaching trays. Break the eggs into lightly simmering water, take off the heat and leave for ten minutes using a timer if need be.
Sausages - I grill mine and start with these as they take the longest turning them over regularly to prevent burning or incineration.
Mushrooms - these can take some time but generally I don't like them too soggy so I add some chunky salt to 'seal' them and slow the cooking down.
Bacon - not too much fat but enough to add to the frying process. If you have decent quality bacon then you won't see any runny white stuff spill out from the meat - if any does, then you've bought crap. Use virgin olive oil but not extra virgin as this can taint the food too much although this depends on personal preference.
Tomatoes - fry these putting them on last as you don't want them soggy and the juices shouldn't overwhelm the bacon and mushrooms already in the pan.
Toast - self explanatory but with plenty of Lurpak (non-salted).
Whack the poached eggs onto the toast, line up the sausages alongside the bacon and put the mushrooms and tomatoes to one side of the plate whilst lightly dusting it all with coarse grain pepper.
You know when you've cooked a good one because afterwards you don't feel bloated unless you go overboard with the toast and marmalade afterwards. Should always be accompanied by tea.
Eggs - I prefer mine poached as there is a tendency for too much fried food in an English breakfast and poach it properly, not in one of those stupid poaching trays. Break the eggs into lightly simmering water, take off the heat and leave for ten minutes using a timer if need be.
Sausages - I grill mine and start with these as they take the longest turning them over regularly to prevent burning or incineration.
Mushrooms - these can take some time but generally I don't like them too soggy so I add some chunky salt to 'seal' them and slow the cooking down.
Bacon - not too much fat but enough to add to the frying process. If you have decent quality bacon then you won't see any runny white stuff spill out from the meat - if any does, then you've bought crap. Use virgin olive oil but not extra virgin as this can taint the food too much although this depends on personal preference.
Tomatoes - fry these putting them on last as you don't want them soggy and the juices shouldn't overwhelm the bacon and mushrooms already in the pan.
Toast - self explanatory but with plenty of Lurpak (non-salted).
Whack the poached eggs onto the toast, line up the sausages alongside the bacon and put the mushrooms and tomatoes to one side of the plate whilst lightly dusting it all with coarse grain pepper.
You know when you've cooked a good one because afterwards you don't feel bloated unless you go overboard with the toast and marmalade afterwards. Should always be accompanied by tea.
......and when you finished farting about with all that lot, it's dinnertime
18 January 2006, 12:22 PM
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Originally Posted by Chip Sengravy
......and when you finished farting about with all that lot, it's dinnertime
after you've delt with that you then tell her to get on with the brekkie and to wake you when it's ready
18 January 2006, 12:24 PM
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Nah. It only takes ten minutes. Admittedly, I only get the chance to do it once or twice per week but too many people use 'lack of time' as an excuse not to cook properly prepared food when it's perfectly feasible to knock something up that is fresh, tasty and not time consuming.
18 January 2006, 12:24 PM
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Oh dear. All this is just Little Chef stuff 
What's happened to the grilled kippers and wonderful.....
Kedgeree
450g (1lb) Smoked Haddock Fillets
175g (6oz) Long Grain Rice
3 Eggs
50g (2oz) Butter
Fresh Parsley
Cook the rice until tender.
Drain well and rinse under cold water, then spread out to dry.
Boil the eggs until hard.
Place the haddock in a large pan with enough water to cover, simmer for 10-15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and quarter the other two.
Place the butter to a large frying pan, add the rice, haddock and chopped egg .
Cook moderate heat for about 5 minutes, until hot.
Place on to a warmed serving dish and garnish with chopped parsley and quartered eggs.
What's happened to the grilled kippers and wonderful.....
Kedgeree
450g (1lb) Smoked Haddock Fillets
175g (6oz) Long Grain Rice
3 Eggs
50g (2oz) Butter
Fresh Parsley
Cook the rice until tender.
Drain well and rinse under cold water, then spread out to dry.
Boil the eggs until hard.
Place the haddock in a large pan with enough water to cover, simmer for 10-15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and quarter the other two.
Place the butter to a large frying pan, add the rice, haddock and chopped egg .
Cook moderate heat for about 5 minutes, until hot.
Place on to a warmed serving dish and garnish with chopped parsley and quartered eggs.
18 January 2006, 12:27 PM
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Originally Posted by Flatcapdriver
You have to start with decent ingredients in the first place, so that means proper sausages (not those ears, eyes and arseholes type from a supermarket), decent free range eggs, bacon that hasn't been hydrogenated out of all existence (again, non-supermarket) with some decent fresh bread. Decent mushrooms are a barstard to get hold of but these combined with the above plus some tomatoes should provide the backbone of a decent breakfast.
Eggs - I prefer mine poached as there is a tendency for too much fried food in an English breakfast and poach it properly, not in one of those stupid poaching trays. Break the eggs into lightly simmering water, take off the heat and leave for ten minutes using a timer if need be.
Sausages - I grill mine and start with these as they take the longest turning them over regularly to prevent burning or incineration.
Mushrooms - these can take some time but generally I don't like them too soggy so I add some chunky salt to 'seal' them and slow the cooking down.
Bacon - not too much fat but enough to add to the frying process. If you have decent quality bacon then you won't see any runny white stuff spill out from the meat - if any does, then you've bought crap. Use virgin olive oil but not extra virgin as this can taint the food too much although this depends on personal preference.
Tomatoes - fry these putting them on last as you don't want them soggy and the juices shouldn't overwhelm the bacon and mushrooms already in the pan.
Toast - self explanatory but with plenty of Lurpak (non-salted).
Whack the poached eggs onto the toast, line up the sausages alongside the bacon and put the mushrooms and tomatoes to one side of the plate whilst lightly dusting it all with coarse grain pepper.
You know when you've cooked a good one because afterwards you don't feel bloated unless you go overboard with the toast and marmalade afterwards. Should always be accompanied by tea.
Eggs - I prefer mine poached as there is a tendency for too much fried food in an English breakfast and poach it properly, not in one of those stupid poaching trays. Break the eggs into lightly simmering water, take off the heat and leave for ten minutes using a timer if need be.
Sausages - I grill mine and start with these as they take the longest turning them over regularly to prevent burning or incineration.
Mushrooms - these can take some time but generally I don't like them too soggy so I add some chunky salt to 'seal' them and slow the cooking down.
Bacon - not too much fat but enough to add to the frying process. If you have decent quality bacon then you won't see any runny white stuff spill out from the meat - if any does, then you've bought crap. Use virgin olive oil but not extra virgin as this can taint the food too much although this depends on personal preference.
Tomatoes - fry these putting them on last as you don't want them soggy and the juices shouldn't overwhelm the bacon and mushrooms already in the pan.
Toast - self explanatory but with plenty of Lurpak (non-salted).
Whack the poached eggs onto the toast, line up the sausages alongside the bacon and put the mushrooms and tomatoes to one side of the plate whilst lightly dusting it all with coarse grain pepper.
You know when you've cooked a good one because afterwards you don't feel bloated unless you go overboard with the toast and marmalade afterwards. Should always be accompanied by tea.
18 January 2006, 12:29 PM
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what about the soda bread and potato bread, all part of an Ulster* fry.
*or occupied six counties fry if your a taig/teague** (see i can spell it right)
**no i am not a bigot, this is supposed to be funny, i know dai will get it
*or occupied six counties fry if your a taig/teague** (see i can spell it right)
**no i am not a bigot, this is supposed to be funny, i know dai will get it
18 January 2006, 12:32 PM
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Originally Posted by David Lock
Oh dear. All this is just Little Chef stuff
What's happened to the grilled kippers and wonderful.....
Kedgeree
450g (1lb) Smoked Haddock Fillets
175g (6oz) Long Grain Rice
3 Eggs
50g (2oz) Butter
Fresh Parsley
Cook the rice until tender.
Drain well and rinse under cold water, then spread out to dry.
Boil the eggs until hard.
Place the haddock in a large pan with enough water to cover, simmer for 10-15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and quarter the other two.
Place the butter to a large frying pan, add the rice, haddock and chopped egg .
Cook moderate heat for about 5 minutes, until hot.
Place on to a warmed serving dish and garnish with chopped parsley and quartered eggs.
What's happened to the grilled kippers and wonderful.....
Kedgeree
450g (1lb) Smoked Haddock Fillets
175g (6oz) Long Grain Rice
3 Eggs
50g (2oz) Butter
Fresh Parsley
Cook the rice until tender.
Drain well and rinse under cold water, then spread out to dry.
Boil the eggs until hard.
Place the haddock in a large pan with enough water to cover, simmer for 10-15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and quarter the other two.
Place the butter to a large frying pan, add the rice, haddock and chopped egg .
Cook moderate heat for about 5 minutes, until hot.
Place on to a warmed serving dish and garnish with chopped parsley and quartered eggs.
18 January 2006, 12:35 PM
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For me it's....
Start with grapefruit or orange juice.
Then a small bowl of cereal.
Then egg, bacon (2 rashers), beans, tomatoes, sausage, fried bread (assuming its nice and crisp, not all soggy with grease). No mushrooms or black pudding.
Followed by toast & marmalade, and a nice pot of tea.
Start with grapefruit or orange juice.
Then a small bowl of cereal.
Then egg, bacon (2 rashers), beans, tomatoes, sausage, fried bread (assuming its nice and crisp, not all soggy with grease). No mushrooms or black pudding.
Followed by toast & marmalade, and a nice pot of tea.
18 January 2006, 12:49 PM
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Originally Posted by Flatcapdriver
David, we're discussing the Full English Breakfast which is why no-one's mentioned alternatives such as kippers.
But I'd expect things like kippers/porridge/kedgeree to be offered for breaky at a posh English country hotel??
Anyway all this is just making me hungry!!
Just to lower the tone a bit... I used to take my lad to hockey on Sunday mornings. Club was right next to Tesco and I have to say that they did a pretty good breakfast with decent coffee at some silly price.
18 January 2006, 01:03 PM
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Originally Posted by Flatcapdriver
Tesco's!
I might have a go at the kedgiree though.
I might have a go at the kedgiree though.
Bit of an admission...... AND I get to read News of the Screws which I am not allowed at home
18 January 2006, 01:08 PM
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Originally Posted by Flatcapdriver
You have to start with decent ingredients in the first place, so that means proper sausages (not those ears, eyes and arseholes type from a supermarket), decent free range eggs, bacon that hasn't been hydrogenated out of all existence (again, non-supermarket) with some decent fresh bread. Decent mushrooms are a barstard to get hold of but these combined with the above plus some tomatoes should provide the backbone of a decent breakfast.
Eggs - I prefer mine poached as there is a tendency for too much fried food in an English breakfast and poach it properly, not in one of those stupid poaching trays. Break the eggs into lightly simmering water, take off the heat and leave for ten minutes using a timer if need be.
Sausages - I grill mine and start with these as they take the longest turning them over regularly to prevent burning or incineration.
Mushrooms - these can take some time but generally I don't like them too soggy so I add some chunky salt to 'seal' them and slow the cooking down.
Bacon - not too much fat but enough to add to the frying process. If you have decent quality bacon then you won't see any runny white stuff spill out from the meat - if any does, then you've bought crap. Use virgin olive oil but not extra virgin as this can taint the food too much although this depends on personal preference.
Tomatoes - fry these putting them on last as you don't want them soggy and the juices shouldn't overwhelm the bacon and mushrooms already in the pan.
Toast - self explanatory but with plenty of Lurpak (non-salted).
Whack the poached eggs onto the toast, line up the sausages alongside the bacon and put the mushrooms and tomatoes to one side of the plate whilst lightly dusting it all with coarse grain pepper.
You know when you've cooked a good one because afterwards you don't feel bloated unless you go overboard with the toast and marmalade afterwards. Should always be accompanied by tea.
Eggs - I prefer mine poached as there is a tendency for too much fried food in an English breakfast and poach it properly, not in one of those stupid poaching trays. Break the eggs into lightly simmering water, take off the heat and leave for ten minutes using a timer if need be.
Sausages - I grill mine and start with these as they take the longest turning them over regularly to prevent burning or incineration.
Mushrooms - these can take some time but generally I don't like them too soggy so I add some chunky salt to 'seal' them and slow the cooking down.
Bacon - not too much fat but enough to add to the frying process. If you have decent quality bacon then you won't see any runny white stuff spill out from the meat - if any does, then you've bought crap. Use virgin olive oil but not extra virgin as this can taint the food too much although this depends on personal preference.
Tomatoes - fry these putting them on last as you don't want them soggy and the juices shouldn't overwhelm the bacon and mushrooms already in the pan.
Toast - self explanatory but with plenty of Lurpak (non-salted).
Whack the poached eggs onto the toast, line up the sausages alongside the bacon and put the mushrooms and tomatoes to one side of the plate whilst lightly dusting it all with coarse grain pepper.
You know when you've cooked a good one because afterwards you don't feel bloated unless you go overboard with the toast and marmalade afterwards. Should always be accompanied by tea.
toast has to be thick and well done.
Also, nice to talk about one because I have about as much chance of having one as being bitten by a daffodil at the moment
18 January 2006, 01:29 PM
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After reading ^^, I'm starving now!!
On the odd occassion I have a cooked breakfast, it has to be...
Fried Egg,
Heinz Beans,
Mushrooms,
Hash browns,
Toast,
& tea.
Don't like sausages anymore, and I'm not overly keen on bacon..
On the odd occassion I have a cooked breakfast, it has to be...
Fried Egg,
Heinz Beans,
Mushrooms,
Hash browns,
Toast,
& tea.
Don't like sausages anymore, and I'm not overly keen on bacon..
18 January 2006, 01:51 PM
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I miss good cuts of back bacon so much!! In the states they only have the streaks of fat which has to be charcoaled before you can eat it.
A typical breakfast here at somehwere like Denny's is
Eggs
Bacon (streaky fat)
Canadian bacon (gammon steak)
Sausage strings (an attempt at sausages)
Hash Browns and lots of 'em!
Mushrooms
Toast or bread
Between three and five buttermilk pancakes served with maple syrup and butter
Several gallons of coffee
They don't know baked beans, they try to do something with ranch (kidney) beans, but not at breakfast.
A typical breakfast here at somehwere like Denny's is
Eggs
Bacon (streaky fat)
Canadian bacon (gammon steak)
Sausage strings (an attempt at sausages)
Hash Browns and lots of 'em!
Mushrooms
Toast or bread
Between three and five buttermilk pancakes served with maple syrup and butter
Several gallons of coffee
They don't know baked beans, they try to do something with ranch (kidney) beans, but not at breakfast.
Last edited by 2000TLondon; 18 January 2006 at 01:53 PM.
18 January 2006, 02:51 PM
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the seven deadly sins from simpsons-in-the-strand:
- poached eggs on a slice of fried soda bread
- grilled sausage
- fried bacon
- fried mushrooms
- black pudding
- fried onions
- fried lambs kidneys or chicken livers
it would then be wise to skip lunch ...
- poached eggs on a slice of fried soda bread
- grilled sausage
- fried bacon
- fried mushrooms
- black pudding
- fried onions
- fried lambs kidneys or chicken livers
it would then be wise to skip lunch ...
Last edited by Holy Ghost; 18 January 2006 at 02:52 PM. Reason: uber-muppetry