10 August 2014 / 2 Comments
Full English breakfast in a Polish style :) :) :)
When saying that breakfast is the most important meal of the day,I have to admit, that the English mastered to the perfection how to serve a satisfying brekker. As famous as the Beatles, popular like Big Ben, ”Full English” has got millions of fans, also outside the country.
Having lived in England for 8 years, I have tried a lot of ”Full English”, tasty and horrible,with juicy tomatoes and rich baked beans,with cold bacon and burn sausages,with sautéed mushrooms and baked, giant ones, served by a cheerful but also by a moody waitron,enjoyed with best friends and on my own. As a quite ”experienced” breakfast eater,I can tell you that there is only ONE secret to success – THE INGREDIENTS – good quality ingredients.
Me and Darek went on a trip recently. We spent few days in beautiful Lake District and travelled through the Yorkshire Dales to get to gorgeous York.It was the best holiday ever and I can’t believe it took us that long to finally visit the places we always wanted to go to.I’m sure I won’t wait another 8 years to go back!Choosing B&B for accommodation has got ONE big advantage – cooked breakfast every single day! 🙂 So we scoffed down a Full Cumbrian,when visiting Ambleside and tucked in a Full Yorkshian while being at York. Both served with eggs, bacon and sausages from local farms.
Today I’m serving you ”Full Tamworthian” in a Polish style – as my favourite version of English breakfast, with the best local products and home-made baked beans.
Here is the RECIPE:
Eggs – as many as you like
Bacon – as much as you like
Chestnut mushrooms – as many as you like
Tomatoes(cherry or plum), ripe – as many as you like
Flat leaf parsley – to serve with
Baked beans – as much as you like
rapeseed oil for frying
TRADITIONAL breakfast is also served with hash brown, sausages, toast and sometimes with black pudding – but I personally prefer my breakfast without them and have extra heaped baked beans instead.
For home-made BAKED BEANS:(serves 2 big or 4 smaller portions)
400 g dry white beans, cannellini(small) or butter(bigger)
800g tomatoes,ripe, sweet
1tsp Worcester sauce
1.Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 1 hour until tender, then remove from the heat and drain.
2.Boil water in a medium pan, turn off and place tomatoes in the hot water for 30 seconds to 1 minute(it will help with removing the skin). Take the tomatoes out and peel the skin(if it’s too hot place them in cold water for 1 minute). Chop tomatoes finely(you can also blend them if you like) and place in a pan. Bring to boil, add the beans, Worcester sauce and simmer for around 45-60 minutes, stirring from time to time, until you have a thick sauce.Season with salt and pepper.
3.Preheat the oven 190C, sprinkle mushrooms with a little oil and place them and tomatoes on a tray and cook in the oven for around 15-20 minutes,fry the eggs on a little oil until set, fry the bacon how you like it(lightly or brown). Serve with warm baked beans and chopped plat leaf parsley.Season with salt and pepper.
Kocham Lake District, zjeździliśmy całą Cumbrie:-) a co do śniadania to podobnie jak Ty miałam okazję próbować wiele odsłon Full English B:-) i zgadzam się, że podstawa to składniki:-). Jak to mój mąż kiedyś powiedział do teściów nie ma to jak polska kobieta przygotuje angielskie śnaidanie, nie ma lepszego:-)
Haha może więc są dwa sekrety – składniki i polska ”baba” 🙂