british breakfast

Fried Bread: a Very Naughty Breakfast--but oh, so Worth it!

bacon (I use naturally cured, nitrate/nitrite free)

bread,

egg, cage free, organic

salt and pepper,

Fry the bacon, reserving the fat in the...

Fry the bacon, reserving the fat in the (preferably cast iron) pan.

Next, fry the bread and egg in the...

Next, fry the bread and egg in the bacon fat, side by side. The bread should turn a lovely golden brown color; cook the egg as desired (or you can soft-boil it, poach it, etc.)

Place the fried bread on a plate and...

Place the fried bread on a plate and top with the egg, and a side of bacon.

Serve immediately with a steaming, hot mug of...

Serve immediately with a steaming, hot mug of tea.

A traditional part of a full Scottish breakfast. Mostly made with mashed potatoes, these scones are a potato lover's dream come true.

Scottish Potato Scones and British Breakfasts: a Tutorial

+ 1 tbsp (70 g) flour, sifted

butter

tsp Kosher or sea salt

First, peel the boiled potatoes. If you absolutely...

First, peel the boiled potatoes. If you absolutely refuse to peel boiled potatoes, you can peel them before boiling. If you have a ricer, use it to rice the potatoes, if not, just mash them, but what makes better potato scones is light, dry potatoes, and ricing them gives them more air.

Add the butter and salt. Taste the potatoes...

Add the butter and salt. Taste the potatoes at this point, add more salt if needed, then very lightly mix in the sifted flour. It will come together into a dough very quickly and easily. Turn out onto a floured workspace and gently fold over until smooth.

Divide into 4 or 5 equal portions and...

Divide into 4 or 5 equal portions and form each into a ball. Roll one ball out to about 1/4″ thick, then prick with a fork and cut into quarters or sixths, whichever you prefer, with a large knife. Repeat with the rest of the balls of dough.

Heat a pan or griddle to (almost) high...

Heat a pan or griddle to (almost) high heat (between med. high and high.) When the pan is hot, cook the scones until brown on each side. Place on a clean dish towel, then cover with the other half to cool.

These are fully cooked and may be eaten...

These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in, for a Scottish breakfast. If you are going to freeze these, place them on a floured tray in the freezer until frozen, then place in a freezer bag, this way they won’t stick to each other. Alternately, you can put them in a container with pieces of wax paper in between them.

Set yourself up for the day with a filling breakfast bap that features sausages, chips, bacon, beans and an egg to give you a big energy boost

The Great British breakfast bap

sunflower oil

pork sausages

frozen chips

rashers smoked back bacon

eggs

floury soft white baps

can baked beans

Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.

Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.

Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

A typical British breakfast for children that we all seem to enjoy far into adulthood.

Perfect Soft Boiled Eggs with Soldiers!

(organic

toast,

salt

pepper

Place the eggs in a pot and cover with 1&quot; of cold water (meaning, the eggs should be covered with an inch of water.)

Bring to a boil over medium high heat, and as soon as the water comes to a boil, remove from the heat, cover the pot and let stand: 1 1/2 to 2 minutes for soft boiled (I did two minutes for large eggs) less time for smaller eggs, more for larger or 12 minutes for hard boiled eggs.

Top 4 british breakfast recipes from across the web

The most viewed british breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fried Bread: a Very Naughty Breakfa...

Scottish Potato Scones and British ...

The Great British breakfast bap

Perfect Soft Boiled Eggs with Soldi...

Top 4 british breakfast recipes from across the web

The most viewed british breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Bread: a Very Naughty Breakfa...

Scottish Potato Scones and British ...

The Great British breakfast bap

Perfect Soft Boiled Eggs with Soldi...

The most viewed british breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine