Help with English breakfast, please

[theoriginalmadambee]

Scandi here, need your help with tips on making the perfect British breakfast, please.

We have exported our best bacon to you , but I have our version. For the first time I have imported Heinz beans. So trying beans on toast.

Soo having read recipes I know what to do, but do you have any top tips to make it better/perfect. Also what way to prepare the mushroom best?

Any advice much appreciated .

If you really want greenery you can do bacon, eggs & spinach.

But I grill my cooked breakfasts and poach or scramble the eggs. No need for loads of fat.

If you want something fresh with a 'full english' then the obvious thing is, as with most hotel breakfasts now, serve fresh fruit salad and Greek yogurt first, maybe with a bit of granola. I suppose if you're having 'breakfast' for dinner (or rather, 'high tea') then I suppose you could have that afterwards for desert.

We've just been away, they did really good tomatoes, roasted halved plum ones. And Derbyshire oatcake with it (a sort of oaty pancake)

MadamBee I'd like the recipe! And also...can you tell us the filling combinations please?

No, no, no to Derbyshire oatcakes. They have to be Staffordshire ones, freshly made. Much lighter and thinner and with bacon & tomatoes on.

Poached egg if any egg at all.
WTF? The egg is the star of the show. There is no English breakfast without an egg or two!

@madambee I can get rye bread. I'd definitely love the recipe for both please!

Actually you need to ask each person how they want their eggs. Now I love a poached egg but there are some days when only scrambled will do. Fried are for sandwiches!

@HennyPennyHorror @Coffeeandchocolate9

Morning ladies, here goes

Danish Remoulade

Mix
2 dl. mayonnaise
1 tsp. Mustard
1-2 tsp. Curry (not strong)
Salt, pepper (not much)
Tumeric for colour

For the follow this should apply: don't blend too much. The individual pieces should be 3x3 mm atleast (i like it coarse). And PAT THE INGREDIENTS AND MAKE SURE THEY ARE OK DRY

Blend
2 tbsp. Capers
5-7 cornichons (small French ones)
2 pickled gurkins
1/2 small onion

When blended mix with the dressing, it should be yellow and not too runny. You can up all the blended ingredients if too thin.

I will be back later with combinations, but you use this on several cutting. Most Danes use this for chips, fish cakes, for battered fish etc.

Picture is with carrots (no no from me) but what to aim for. Some blend to oblivion and makes it runny - no, no and no

Your remoulade sounds a bit like our tartare sauce (also has capers and gherkins)

I love this thread - your English Breakfast looks superb and I have the same plates as you!

@BoreOfWhabylon
You are right about the tartare, it's the spices that makes the difference. I think it is soo much tastier .

Ahh you have good taste in plates .

Smørrebrød :

Roastbeef:
Take a slice of rye bread
Butter it (i don't)
Put 1 or 2 (more if fancy) slices of thinly cut roast beef, then a line of remoulade, half a handful of crispy roasted onions, spinkle with grated horseradish and finish with slices of pickled ghergins.

Next one is harder we have something called salty meat perhaps you can use thin slices of ham instead

The vet's late night snack:
So bread and butter again
One slice of liver pate
Cover with slices of ham (pastrami might work)
Garnish with Red onion rings, and sky (sky is jus, beef gelatine cooled and sliced).

The flat one
Bread, butter
Slices of salami (not French or Italian)
Remoulade in a line
Crisp roasted onions

Eggs
Bread, butter
One whole hard boiled egg, sliced
Line of mayo
Prawns to you liking
Cress

These are easy ones, there are loads more. Liver pate as you know it, is not how we do it, but yours should work. (If any one goes hardcore I will give you that recipe too ). Hope you try one, let me know what you think .

HP sauce is ideal.

Haggis instead of/as well as black pudding
Fruit pudding - fried in bacon fat - see to left
Potato Scone

www.bbcgoodfood.com/recipes/1219633/potato-scones

You can quite easily make an English breakfast with less fried elements if you prefer.

I usually do:
Poached egg
Bacon and tomatoes grilled
Beans with smoked paprika
Mushrooms cooked in garlic butter
toast

So only the mushrooms are in a fat of some sort.

It might be polarising but I love some black pudding on a full English.

@midsomermurderess love your username
But hate black pudding .

So there you go - you survived the English breakfast. As long as you don't have it every day it is fine for a treat. Just have fresh veg on the other days!!! (lettuce with a fry up - bloody hell!!!)

I have a danish friend. I don't know if she ever does a fry up for her English husband but he never gets Yorkshire Puddings, I know that!!

It's easier if you fry the tomatoes too. In halves. Smoked bacon is so much nicer than un-smoked.

@Deathraystare
Never tried Yorkshire puddings .

Bacon, fried egg with runny yolk, sausage (only the best quality), black pudding, mushrooms fried in a little butter and oil with salt and pepper and a touch of Worcester sauce, beans, no grilled tomato - it's neither cooked nor raw - wrong! I would eat lambs lettuce as it's the leaf of the gods but I've only ever had it with eggs benedict before. Ketchup is a must and I only entertain half a slice of fried bread if I'm pushing the boat out.
Washed down with a pot of strong Punjana tea

What’s the frying in butter and oil malarkey? We do our mushrooms and fried bread in bacon fat, supplemented by a little lard.

Lettuce?
WTF?

😁

We call potato scones potato bread in Northern Ireland. I think they're better dry fried, then buttered once cooked . I want crispy bacon now after reading this 🤤