Traditional English Breakfast Recipe

1-2 eggs per person
2-3 rashers bacon per person
mushrooms wiped and peeled and stalks removed
tomatoes cut in half
bread 1 slice per person
lard or oil for frying as preferred

Use two large, heavy frying pans. Melt a small amount of lard in one and lay the bacon in it. When the bacon begins to cook, push it to one side in the pan and put the mushrooms in adding a little more fat if necessary. Keep turning the bacon making sure it does not burn. When bacon is cooked to your liking remove it onto a warm plate and put in a warm oven. Push the mushrooms aside in the pan and put in the tomatoes. In the other pan gently melt some more fat and break the eggs into it. As the eggs fry flick fat over them to cook the top. Keep an eye on the mushrooms and tomatoes. The eggs should have a runny yolk and the whites should be set and a little frilly at the edges. Remove the mushrooms and tomatoes and put in the oven with the bacon. Using a fish slice remove the eggs taking care not to break them and put them on a plate. Keep warm. Turn up the heat under the frying pan which the bacon was cooked in and fry the bread in it turning once. Dish all up onto individual plates and serve with tomato ketchup.
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Perfect English Tea

Irish breakfast tea leaves
Milk
Sugar cubes
Lemon slices
Honey

Fill a kettle with cold water and set it to boil. As the water nears a boil, pour a little of it into a teapot to warm it, swirling the water around and then discarding it.

For each cup of tea desired, place a spoonful of loose tea leaves into the empty, warmed teapot. Pour the boiling water into the teapot and let the tea steep 3 to 6 minutes, depending on the type of tea leaves.

Gently stir the tea before pouring it through strainers into teacups. Serve with milk and sugar cubes, or lemon slices and honey.

Prep Time: 10 minutes
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Scotch Eggs

So fattening but so good! This recipe makes 6 Scotch eggs.

6 hard-cooked eggs, well chilled
1 pound breakfast sausage (not sausage links)
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit.

Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.

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Scrambled Eggs with Kippered Herrings

Kippers-smoked herring-are often a part of an English breakfast. Though Americans haven't caught on to them all that much, they are savory and delicious, and they're readily available in the canned meat section of most larger supermarkets.

Here's an interesting variation on the traditional English breakfast of eggs and kippers.

Break four eggs into a medium-sized bowl; add 1/4 cup milk and salt and pepper to taste. Beat with a fork until just blended. Drain one 4-ounce can of kippers; crumble the fish into the egg mixture.

Heat a medium-sized (10-inch) skillet over moderate heat for a couple of minutes until moderately hot; add 3/4 tablespoon butter. When the foam subsides, pour in the egg-kipper mixture and begin moving it around with a 3 or 4 inch spatula. When the eggs begin to set up-about 90 seconds later-watch them carefully, and when they attain the degree of doneness you like, remove them at once from the heat and serve on buttered toast. Makes two generous servings.

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Homemade Bangers Or Oxford Sausages

Homemade or buy them ready made.

Makes About 2 Pounds Uncooked Sausage

1/2 pound lean pork fine ground
1/4 teaspoon minced fresh thyme or
1/2 pound lean veal fine ground
1/8 teaspoon dried thyme
6 ounces pork fat ground
1/4 teaspoon minced fresh marjoram or
1/8 teaspoon dried marjoram
3 slices white bread with crust crumbled
2 teaspoons minced fresh sage or
1 teaspoon dried sage
1 teaspoon salt (non Iodized)
1/4 teaspoon black pepper
1 teaspoon loosely packed finely grated lemon peel
1/4 teaspoon cayenne pepper -
1/8 teaspoon mixed grated nutmeg
1 large egg
1/8 teaspoon mace
prepared hog casings

Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace,
thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly
stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, OR
fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised
sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months
Makes 2 pounds raw sausage.
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West Country Black Pudding

4 slices of quality black pudding.
1 eating apple and 8 oz mashed potato.
1 oz butter and 1 tablespoon chopped parsley.

Season the potato and mix in the parsley. Using floured hands, shape into four patties, brush with a little melted butter and grill or fry. Fry or grill the black pudding gently on both sides.

Core and slice the apple in thick rings, then fry on both sides in the rest of the hot butter until golden brown.

To serve, put one potato cake on each warmed plate, top with a slice of black pudding and finish with an apple ring.
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Baked Eggs with cream.

4 large eggs.
1 oz butter.
Double cream.
Salt and freshly ground pepper.

Preheat the oven to 180c/350f/gas 4. Spread the softened butter over the bases and round the sides of four ramekin dishes to coat them well. Season the insides of the dishes well wit the salt and pepper.

Crack an egg into each dish, then spoon a tablespoon of cream over each. Place on a baking tray and bake for 8-10 minutes until the whites are set but the yolks are still soft.

Serve with crusty bread or toast. A simple, but delicious breakfast, if the cook has come in from a dawn foray with the stalker or wildfowler herself. Guests will love it.
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Baconburgers.

8oz home-cured bacon.
1 medium size onion.
1/2 teasp of dry mustard and 1/2 of grated nutmeg.
Pepper, a beaten egg and a little fat for frying.

Mince or chop the bacon and onion finely. Mix these with the mustard, nutmeg and a shake of pepper. Add enough egg to the mixture bind together, turn onto a floured board and shape into cakes.

Fry, turning, in hot fat for 6 to 7 minutes. Good to prepare ahead and delicious for breakfast.

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English Toad in a Hole

8 to 12 cooked sausage links
1 cup unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
6 eggs
2 cups milk

Prepare 6 ramekins with vegetable spray. Sift together flour baking powder and salt in a large bowl and set aside. In a medium bowl, beat eggs and whisk in milk. Slowly mix liquid into flour mixture until smooth. Cut up 1-1/2 to 2 sausage links into each dish. Pour about 1 cup batter into each. Place in a 375-degree oven for about 20 minutes. Allow to cool for 45 minutes before removing from dish or serve in the ramekin.

Serves: 6.