What to Eat For Breakfast
The smell of bacon frying, warm buttered toast, lazily-poured cereal bowls, freshly-brewed coffee and perhaps even the occasional toaster waffle or pancake is waking up every day throughout Britain. Wherever you live in the UK, these products are probably the staples of your breakfast table, but dig a little deeper into the heritage of your area and you may just discover some delicious regional specialities.
You could eat them regularly already, which is fantastic! But you might be about to discover your new favorite breakfast meal if you don’t.
Tasty Lincolnshire sausages
Without a healthy sausage, a decent full English breakfast is not complete. Several distinct British areas have their own sausage specialties–attempt to say ten times as quickly as you can–but few are more unique than the sausage from Lincolnshire, which has a powerful sage flavor.
Serve Lincolnshire bacon sausages, eggs–however you like them in the morning–on weekends, beans, mushrooms and tomatoes for a hearty fry-up. Use them in Shelly’s sausage and bacon breakfast muffin recipe for a mid-week’ on – the-go’ lunch.
Warming Scottish porridge
It can get cold up north, so it’s no wonder that the traditional breakfast from Scotland is a porridge warming bowl. To set you up for the day ahead, you can’t get much simpler than warm water or milk oats, and porridge is an extremely filling and nutritious breakfast that should keep you satisfied until midday (let’s not get into the regional discussion about whether it’s lunch or dinner!).
Of course, you can jazz up your porridge by adding berries or sliced banana to get some additional fruit into your scheme, or you can add a sweeter flavor with flavored milk or syrup. Try Hungry Healthy Happy’s pumpkin pie porridge recipe–ideal for the moment of year–for a really tasty autumnal treat that will fulfill your sweet tooth early in the day so you’re not tempted to reach for the biscuit barrel later.
Black pudding is also known as blood sausage and is particularly common in both the Black Country and the North, particularly in Bury, Greater Manchester, where it is considered a delicacy.
Some people are a bit squeamish about black pudding, but if you want to give it a go with your breakfast, slice it into 1 cm thick discs before frying for about four minutes each on both sides. Serve with full English, or if you don’t want to lose its flavor next to other meats, maintain it easy and just have it with fried tomatoes or scrambled eggs.
In Ireland, but also in Northumberland and Scotland, white pudding is particularly common. It’s a little distinct from black pudding as it’s produced from pork, as well as suet, oatmeal, fat and bread pieces that are squeezed together to create what’s basically a large sausage.
Enjoy white pudding with bacon, sausages, black and white pudding, fried veg, eggs and potatoes as part of a traditional full Irish breakfast. Homemade soda bread will add an even more genuine touch and mop up your runny yolks with something to offer you.
Staffordshire is another component of the UK with its own specialty for breakfast–the oatcake. Staffordshire oatcakes are another excellent addition to a complete English, a bit like a cross between an oaty pancake and a tortilla wrap. Try to make your own with this Tinned Tomatoes recipe. They work with both sweet and savory fillings brilliantly, so choose from bacon and egg or chocolate spread–if you can’t decide, why not have a two-course oatcake dinner so you can discover your favorite for the next moment?!
Laverbread, or bara lawr, as it is called in Welsh, is a kind of edible seaweed, not actually bread at all. Confused? Well, laver is a sort of seaweed that is cooked, covered in oatmeal, then fried, before being pureed or minced. It is generally consumed on toast and can be a taste gained, but it’s definitely worth trying!
Neil Cooks Grigson decided to make traditional laverbread as a kind of vegetable soup dumpling substitute, getting into the’ brinner’ trend (that’s breakfast for dinner–we’re sorry, it doesn’t work with’ tea!’).
As part of a brinner recipe, you could use any of these regional breakfast specialties – black pudding with scallops is a specific favorite, and excellent ancient fry-up works at any moment of the day.