How do you want your eggs?

Quite coincidentally, over the past couple of days, I have stumbled across two separate journals which extol the virtues of the English breakfast. http://www.friedbreakfast.com/ and http://russelldavies.typepad.com/eggbaconchipsandbeans/

I have to agree, a “proper” breakfast, is a meal fit for a king. I’ve never been one for pan frying either bacon or sausages, I prefer to grill, but that combination (whichever you prefer) of brekky comestibles is always something that will set you up for the day.

Even on this calorie counting trip, I have made an allowance for a Sunday breakfast, though I am cutting down on the quantity and the number of variants I fit on to a plate. Last Sunday, 2 thin sausages, 2 rashers of dry cure bacon, 2 hash browns and an egg “dry fried” with a little bread came to 1000 calories, with the sausages being the main calorie culprits.

It leaves little left over on the day’s count for other nice Sunday treats.

Despite my affinity for the “fry up” or in my case the grill up, I do wonder just how much fried food the respective authors of these journals get through in a week, in order to bring their findings to us.

Some time ago, I was planning to cover on a website, sausages both butchers own and branded ones, commenting on the quality (or lack of) flavour, ingredients and the fat content.

I may still do this as a spin off to the soapbox, as I learn from reading the notes, you can run more than one journal from the Type Pad account. This would of course take a while to develop, as even when I wasn’t counting calories, I didn’t eat them every day.

I noticed in NY, breakfast was a bit if a hit and miss thing. They really have yet to discover bacon. The very thin almost see through flavourless stuff, isn't bacon. Also, the scrambled eggs lacked something. I wonder if they omit the milk ?

For a long time before their visit, I used to bang on to Susan and Dean, about food like I do here and where bacon was concerned, I would get n'er a flicker of enthusiasm. Once they actually tried real bacon, they raved about it and they've yet to try Maynards Staffordshire Black. OBC bought me a couple of packs to feed them on, but alas, we never breakfasted at my place, they seemed happier with the opulent surroundings at Growlers.

Susan did "bite the bullet" and try faggots, which to the uninitiated, is a sort of meatball, made from offal and uninitiated or not, we'll leave the overall description at that shall we.

I remember as a small child, being "babysat" by an elderly couple (who were very nice). Only thing was, the old guy was fond of a local delicasy. Sheeps brains, which he would have with soft boiled egg and dip his bread into the mixture. I really must stop writing now, for fear of losing my lunch (which I've not had yet).

As for breakfast, I was actually moved to comment on one of the author’s cholesterol levels. You can have too much of a good thing you know.

Comments

[molly]

My mama taught me not to put milk in scrambled eggs, as it makes them stick to the pan. I won't use a Teflon pan, neither.