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  • Favourite breakfasts
  • garage-dweller
    Full Member

    Partial to a full English as a treat (but only if it isn’t junk meat).

    The king of normal, non heart attack inducing and messy clearing up breakfasts has to be porridge made with oat milk (dairy and me have agreed to disagree) and any one of a number of different toppings.

    thestabiliser
    Free Member

    Don’t piss about with all this fancy muck. poached eggs, toasted bagel, marmite. Can’t miss.

    easily
    Free Member

    I’ve always liked French Toast for breakfast. When I lived in Thailand they used to serve it with honey, and I was converted to this quickly.
    Then, one day I saw a German tourist order it with bacon. I couldn’t believe I’d never thought of this myself!

    So, French toast, bacon , honey. With tea. And an espresso afterwards.

    cobrakai
    Full Member

    Morning roll with loads of butter, filled with square sasuage and tattie scone. If I’m feeling particularly glutenous (hungover), I’ll throw in some stornoway black pud as well.

    TiRed
    Full Member

    I like a proper brunch and cook one often. Sausage, bacon, poached eggs, grilled tomatoes, grilled pepper, avocado on sourdough toast, a few beans (for Mrs TiRed), mushrooms with cherry tomatoes, washed down with juice and a nice coffee. I normally have a cereal to start and fruit to finish.

    IMG_5464

    kormoran
    Free Member

    Full Scottish

    Or

    Poached egg on sourdough with Chile jam

    Or

    porridge with cream and whisky on top

    Or all three

    2tyred
    Full Member

    Christ almighty, what kind of deviant puts avocado on the same plate as baked beans? Genuinely disturbing.

    Weekend breakfast: RadMac on 6Music; Proper toast, avocado, olive tapenade*, perfectly poached egg, Aleppo pepper flakes; Decent coffee; Guardian/Observer with time to read it.

    Hungover weekend breakfast: F-all on the radio (if it’s that bad I want to watch a re-run of Celtic scudding Rangers); at least two Mortons crispy morning rolls containing toasted potato scone, fried mushrooms, fried egg, Sriracha and lots of it, vegetarian haggis if available (requires pre-planning so unlikely); Decent coffee; Guardian/Observer with time to read it; Minimal conversation.

    * – the olive tapenade addition came from Guy Garvey who revealed Rachael Stirling likes it. I just want to be prepared. It is an excellent addition though.

    slackboy
    Full Member

    Pane con tomate. Grated tomato on (sourdough) toast. Have it virtually every day ever since I got a taste for it visiting the folks in Spain .

    Works better on a toasted baguette, but fancy sourdough is easier to find than good baguette.

    binners
    Full Member

    Does a coffee and a pepperami hot count?

    Asking for a friend

    What about hangover breakfasts? Surely there can be only one? Washed down with a pint of full fat Coke?

    326688AF-2C20-4CE0-8E1F-C281B9AF8C67

    johnners
    Free Member

    Christ almighty, what kind of deviant puts avocado on the same plate as baked beans? Genuinely disturbing

    Could be worse, I looked at the picture before reading the post and thought it was broccoli!

    tomhoward
    Full Member

    More seriously…

    Eggs Benedict is a favourite. I would say a full English, but I only REALLY like about half the traditional ingredients, and hash browns. Love kedgeree too, but it’s more of an evening meal for me.

    only just started eating breakfast regularly during the week (work provide it for free) so I normally have Greek yoghurt, fresh assorted berries, and granola. Makes me feel healthy, even if it isn’t.

    e-machine
    Free Member

    Smokey bacon and tin (boiled) tomatoes.

    Couple pieces of toast to absorb juice, slice of fried bread to soak up the bacon fat/juice  (kept out of tomato juice) … good sprinkle of black pepper.

    2
    MSP
    Full Member

    Since brexit I can no longer get bury black puddings sent to me in Germany, and people wonder why I state I will dance on Boris’s grave.

    pedlad
    Full Member

    Stayed at a nice yorkshire hotel a while back and noticed at the bottom of the standard list of breakfast choices – breakfast bap on toasted Brioche bun – sausage bacon, egg mushroom and hash brown – a McD mcmuffin on steroids – absolutely magic it was.

    montylikesbeer
    Full Member

    A roll and square sausage when in Scotland (there in two weeks, yipee) and when in Spain Pan con aceite y tomate with a strong cafe solo.

    When at home an espresso ristretto and sour dough toast, very thin.

    verses
    Full Member

    Had mine this morning.

    Toasted muffin, 2 rashers of bacon, topped with a poachie and a dusting of black pepper.  Perfection

    sadexpunk
    Full Member

    Weekend breakfast: RadMac on 6Music;

    ahhhh a man of good taste.

     perfectly poached egg,

    ok, i realise this is probably a whole new thread, but how do you ‘perfectly poach’ yours?  i thought id found it after all these years when i did them one by one for around 4 mins each in swirling water, then plopped them into a pan of cold water.   then when all 3 were in there, put them back into hot water for another minute or so.  started off well, but then the last few have been cr@p and went to usual stringy, flat shape with the residual swirling water.  probably cos theyre not fresh, dunno, but i want to discover nirvana.  perfect ‘quenelle’ shaped poached eggs.  im not there yet.

    pondo
    Full Member

    Egg poaching pan and a stopwatch FTW – 7:40 for us, nice squooshy yolk with solid white.

    1
    sadexpunk
    Full Member

    Egg poaching pan and a stopwatch FTW – 7:40 for us, nice squooshy yolk with solid white.

    one of these?

    egg poach

    you dont get snot on the top and egg white stuck to the cups even if theyve been ‘buttered up’?

    pondo
    Full Member

    That’s the badger – that looks posh, we bought a cheap one from Wilko’s for, like, a fiver. 🙂 No snot on top, just a drop of olive dropped in and smeared around the tub (including the rim) and nothing gets stuck, you can just shake ’em out. 🙂

    smokey_jo
    Full Member

    Since brexit I can no longer get bury black puddings sent to me in Germany, and people wonder why I state I will dance on Boris’s grave.

    Order some boudin noir from France…..?

    chakaping
    Full Member

    Egg poaching pan and a stopwatch FTW – 7:40 for us

    I swear by my pan, but usually just do them for 4:30ish

    You got them on a v low heat?

    1
    hatter
    Full Member

    Have inherited my Grandfather Roy’s love of a proper full English, my Nan used to cook him one pretty much every day for 40 odd years.

    He died at age 68, a year or so after a triple heart bypass.

    As a family we still wonder if this was true love or the slowest murder in British culinary history.

    Our house rules dictate that I’m only allowed to do a fry up when we have guests staying over, I do take full advantage though.

    TiRed
    Full Member

    For two poached eggs, I use the egg cooker. For four, I drop the poacher into a large pan. Henry likes to try and remove any stuck egg from the cups. And gets an egg of his own too.

    Christ almighty, what kind of deviant puts avocado on the same plate as baked beans? Genuinely disturbing

    Got to satisfy Mrs TiRed 😀 . Me? I don’t like baked beans. Just avocado on toast with an egg today/

    pondo
    Full Member

    I swear by my pan, but usually just do them for 4:30ish

    You got them on a v low heat?

    4:30? Crikey! Didn’t think they were on a low heat – but maybe we do! 🙂 Eggs in the pan, boil the kettle, add  boiling water and fire up the gas, put the lid on and start the clock, go full-gas until we have a gentle boil. 🙂

    #ThingsIDidntExpectToBeDiscussingToday. 🙂

    tuboflard
    Full Member

    Calmac breakfast minus the egg. Not because it’s of particular outstanding quality but because it signals the start of a holiday in the Hebrides.

    2
    greenfold
    Free Member

    Eggs Stornoway from Cafe Tioram in Acharacle. A cheese scone cut in half with a slice of Stornoway black pudding on each half. On top of each black pudding goes a poached egg with hollandaise sauce. A truly beautiful breakfast.

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