Tomato has no place in a Full English - its a fruit for god sakes!!!! Or is it a vegetable? Who cares to be honest - there is a time and place for tomato and that is NOT my Full English!
Hash browns? yes please!
A turf war has broken out among the scribes at Vulture Towers North over the fried delicacies that should and should not be included in the world famous Full English gut buster Breakfast. Based as El Reg is, in deepest hipster central - East London - we've witnessed people starting their day in local coffee shops, consuming …
I don't think the total dish should be written in stone as appetites vary from day to day as do cultural differences across the nation.
However, there are one or two essentials without which, it is not a British breakfast. Bacon is the first and prime ingredient, it can be streaky, back,or any other part of a cured pig as long as it real .eat and not that reconstituted crap they serve up in left pondian establishments that has a closer relationship with chipboard than bacon, my preference is the huge rasher that you get in old fashion ed transport cafes, salty with acouple of little bones.
Fried eggs are a must, if you wan t scrambled by all means add a slice of toast and top it with scrambled eggs but they must have been cooked with butter not margerine. A couple of regionally appropriate bangers, beans, fried tom's, fried mushrooms, fried bread, hash browns seem to be common now but are not really British. Not last or least, black pudding is a must for me, I love the stuff.
If in Glasgow you can add anything dipped in batter that can fit in the deep fryer.
I can't continue...... must,,,,,,get,,,,, to,,,,,,, cafe,,,,now!
PS I almost forgot bubble and squeak a truly British breakfasty thing
Must have fried bread - pronounced "froyd sloyce", or it's not even breakfast (US 'hash browns' simply won't do, Mr Chain-Hotelier - nor toast, Mrs Dainty B&B). No beans unless you're a trucker needing bulk, because the sauce conflicts with the essential 'fresh tomato'. And add lava bread if you want to be even more regional than black pudding.
People say English food is awful, but the good stuff is peasant food - just like in Italy.
For many years the height of British cuisine was represented by Mrs Beeton and her ilk. Who did her best to destroy all traces of flavour from her recipes..
Before her, British food was very well regarded in Europe. And now we are starting to get back to that situation. Whilst the supposed home of gastronomy (France) is going the other way, especially in bulk catering. I've had some very memorable meals in France, some for the right reasons and some for very much the wrong ones..
And, lets not forget, in the old days before proper heating was invented, British cuisine was intended to enable the people to survive long, cold winters and so was heavy on high-energy calorie sources like fat and heavy stodge.
Rather than go for the best one... the worst "full English" I ever had the misfortune of eating was served up by Nandos at Gatwick Airport last year; and yes, the irony of Nandos serving a full English is not lost on me. It does not forgive however the fact that I did not finish it, because it was actually inedible.
The reason I mention it here is because the unforgivable inclusion of the bowl for containerising the beans in your headline picture looks suspiciously similar to how they serve theirs.
I too saw the terracotta abomination
In our house, dishes like that (but a fair bit smaller) are used for cat food.. (The wine vendor I use went through a phase of including Tapas dishes for free in some of their wine cases. Since we didn't have any other use for them they got diverted to feeding the horde..)
I have to admit never having visited Nandos. I'm not in a tearing hurry to change that situation - especially as we have a nice piri-piri restaurant in town.
No decent breakfast could be complete without it. Not the dried-up stuff that's been sitting under keep-hot lamps on a buffet for hours either, but freshly fried.
As to the frying, that really shouldn't be too greasy. The way I was taught, by my Dad, was to fry the bacon (back, of course) first, leaving the bacon fat in the pan. Then very briefly put the bread into that, a quick dip on each side to coat it but not to let the fat soak too far in. Lift it out, pour off the excess fat, and put the bread back in the pan with the black pudding. Lightly fry both until just crisp on the outside, but not soggy.
Sausages should be pork (none of this turkey nonsense), any good brand without gristly bits.
Of course, even a good English breakfast pales when faced with the proper full Irish, which adds fried potato bread, and some toasted soda bread with butter and marmelade on the side. And Irish Breakfast tea.
Once (and once only) I tried the full Irish at a country cafe in Donegal. All proper ingredients, local meat etc: From memory, it was something like:
3 big sausages
4 thick rashers of bacon
2 fried eggs
2 slices of black pudding
several hash browns
tomatoes (for the vitamins)
several slices of fried bread
- and a massive bowl of chips on the side. Plus soda bread, tea etc.
I think they printed the phone number of the local cardiac unit on the plate.
"I'm not sure it's permissible for a 'Full English', but I have a preference for the Scottish Stornoway style Black Pudding over the typical English Style. With a runny egg of course."
Here in the north of England I find our traditions are somewhat blurred with the Scots. We both say 'aye', sometimes small things are 'wee' and children are in places referred to as 'bairns'. And like the Scots, we love a good blood sausage in our morning fast-breaker, but I would add, however, that the 'Full Scottish' variant of the breakfast takes it to another level. I had one once in Fort William which, on top of the usual bacon, eggs, sausage, tomato, mushrooms, beans and black pudding came equipped with a couple of slices of fried haggis (expect no less) and in place of the fried bread a fried scone!!! <-Yes, it required THREE exclamations. It seemed to me as though witchcraft were afoot - what was this confection doing on my plate in place of the usual fried gold? But I persevered and EEERRRR MAAAAH GEEERRRRRDDDD what an absolute taste sensation - you have to give it a try, but just not the fruit scones eh? ;)
Got to wonder where the cook was from. A full Scottish breakfast should have a scone - but a potato scone. Could this have been some crazy mix up?
I'm often disappointed with B+B breakfasts when travelling to the Highlands, as too often they seem to be some variation on full English, rather than full Scottish. If there's no square sausage and tattie scone on my plate then I'm not happy.
My proper breakfast has a rack of toast and a pot of soft butter to melt into it. I cant decide if proper thick bread from bakery or standard white slices are more traditional though.
This is just to mop up the sauce of course.
Can you actually get a proper fried breakfast in east London then?
surely its about £6.95 for a shot of organic coffee and latest fashionable fad bean paste on gluten free wraps for another tenner?
Maybe I recall a different London
It's impossible to find a good breakfast in the posh part of Bristol... all the eateries keep finding new ways of faffing them up. There was a very good greasy spoon Clifton before it moved down to the city centre, then it closed down completely - its name escapes me.
here was a very good greasy spoon Clifton
There's a reasonably good one in Brislington - on the same industrial estate as the Morris Minor Centre. We sometimes visit them when t'missus drops the old rust-bucket there for it's regular replacement-of-bits-that-have-rusted-off..
 No - not me.
2 Sausage, 2 Bacon (Back), Fried Egg (Solid but only just), 1 Black pudding, 1 Hash Brown, Beans, Fried Mushrooms, 2 White Toast, Pint of Lager.
Now, that's a proper f*cking breakfast.
Granola/yogurt and turkey bacon are the work of the devil and if you eat them god will smite you and call you a tw*t. He'll even let you get to the pearly gates just so St Peter can give you a slap before you get cast unto the fiery pits of hell.
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