trophywench
Well-Known Member
- Relationship to Diabetes
- Type 1
Full English - so we start with grapefruit obviously, then the cooked course so home cured bacon, local butcher's sausage, perchance half a ring of his black pudding, sliced down the centre lengthways so as to feed 2, fresh eggs collected from the hen house this morning, not sure about this, also mushrooms the gamekeeper usually picks so pretty sure he knows which are Ok to eat and perchance? half a (cooked) fresh tomato. Or flaked smoked haddock with some scrambled egg, but have to hope you have a bit of boiled rice to hand to mix it together with, thus to offer kedgeree. Or - did one ever have a definite fish course at brekkie? Obviously (!) the final course of the meal was a selection of different types of bread, toasted, accompanied by the curls of butter fashioned from the block churned the other day kept on the marble slab, and the choice of spreads for that - home-made marmalade and different jams and local (if you don't happen to have your own hives on the estate) honey.
An absolute and utter treat to me these days is Eggs Benedict (I've always liked poached eggs) and never yet been offered that in an hotel, but wonderful to me - the day after niece's wedding in the Botanic Garden in Brisbane, reception later at the nearby Hilton Hotel the bride's side (she brought her husband, it's OK LOL) gathered again for breakfast at the cafe in the park - it was one of their standard menu choices at that time of day! with a side order of 2 rashers of crispy cooked unsmoked streaky. OMG. Never wanted and definitely never needed either, another crumb until that evening.
I was fascinated decades ago to discover when having a full English on the train from Brum to Euston for a meeting, when they still had proper dining cars so you'd travel first class for that part of the journey - and you got pristine white damask cotton napery and full uniformed silver service that each perfectly fried egg was served on a perfectly fried golden quarter slice of bread from a square (not oblong) sliced loaf. Always wondered previously how you could silver serve fried eggs one handed from a flat halfway up the other arm without smashing the yolks. (Ah, well, of course that's perfectly sensible then, you stupid woman.)
An absolute and utter treat to me these days is Eggs Benedict (I've always liked poached eggs) and never yet been offered that in an hotel, but wonderful to me - the day after niece's wedding in the Botanic Garden in Brisbane, reception later at the nearby Hilton Hotel the bride's side (she brought her husband, it's OK LOL) gathered again for breakfast at the cafe in the park - it was one of their standard menu choices at that time of day! with a side order of 2 rashers of crispy cooked unsmoked streaky. OMG. Never wanted and definitely never needed either, another crumb until that evening.
I was fascinated decades ago to discover when having a full English on the train from Brum to Euston for a meeting, when they still had proper dining cars so you'd travel first class for that part of the journey - and you got pristine white damask cotton napery and full uniformed silver service that each perfectly fried egg was served on a perfectly fried golden quarter slice of bread from a square (not oblong) sliced loaf. Always wondered previously how you could silver serve fried eggs one handed from a flat halfway up the other arm without smashing the yolks. (Ah, well, of course that's perfectly sensible then, you stupid woman.)