Why are you discussing oats for porridge on this thread?
- There are other threads where this has been discussed
- This thread is about fried stuff
- Porridge is usually considered Scottish and not English
Unless you can suggest an innovative way of integrating oats into a full English breakfast (perhaps by frying porridge in lard and cutting it into slices, a bit like polenta?) please resume your gloopy discussion elsewhere.
Our local butcher (the Ginger Pig in Hackney) sells Hawksmoor sausages made from a mix of pork, beef and lamb . . . actually perfect for breakfast. Their back bacon demonstrated to me that it won't simply be a case of cutting speck more thickly.
My brother works as head chef at a country house hotel with a farm attached. They serve 'one food mile' breakfast with sausages, bacon, tomatoes and eggs coming the farm. Truly excellent.
I will re-double my efforts to see what can be achieved here in Switzerland.
Well in England I never order bacon anyway (I'd always rather opt for an extra sausage... ) So I do fine - you can get Heinz beans anywhere, tomato and mushrooms are standard. I have to bake my own bread though and I just "redid" butter to add seasalt. There is a pork sausage at my local wurst takeaway on Niederdorf (next door to the M Migros) that does a good breakfasty sausage. And then of course the Yorkshire tea but from a mug not a polystyrene cup. Btw I poach my eggs now I learned how - awesome.
In what Coop in Lausanne can I get HP sauce? Checked Bergières and Grancy yesterday and couldn't find any... Saint-Laurent I suppose (read hope )? Merci.
Dude...sausages are pork too, but IMO a top notch cumberland or similar will beat almost any food at all . In fact I'd go so far as to say that the whole point of an English breakfast is to keep the sausages company
I have to confess it's a hard choice between a sausage sandwich and a bacon sandwich. I can't really decide which one I prefer. But then I realise I don't have to.
We should have a thread on the perfect bacon sandwich.
Question: middle bacon or back bacon? Personally i'm a fat lover as I think the taste is simply sublime, so for me nothing beats a thick piece of middle bacon with some chunky rind. I usually cut all the rind off and then eat it seperately at the end, chewing it for as long as I can. Mmmm.
Arrghh im starving now.
Bacon and egg sandwich is my all-time favourite, two amazing tastes perfectly married in a unity of nom.
Bacon to be smoked back bacon, cooked to be ever so slightly crunchy at the edges, must be piping hot, must have brown sauce.
Bread to be the loaf I make in my bread machine, with one-third granary and two-thirds white, so it's almost white bread but with a bit of texture to stop it being too bland.