Across the Pond | Breakfast Down on the Farm

Anyone who knows me well or has been following along with Foodie Footnotes will know that I *love* breakfast.  Well, hang on a minute; let me clarify that.  I don’t love your regular old something-to-eat-just-because-I-haven’t-for-10-hours breakfast.  I mean I love a special breakfast.  An occasion breakfast.  Breakfast with a purpose.  Breakfast with flair.  Breakfast that has been in some way prepared, not just poured out of a box & milk added to it.  Just add milk?  Ugh.

When I was over on the other side of the pond a little while back, I was spoiled with a lot of breakfast love.  Every day in fact, because my brother & his wife make breakfast every day.  Sometimes it was a simple bowl of porridge (oatmeal) & I watched in astonishment to see my 2 year old nephew, Charlie, hoover (vacuum) a huge dish of it up into his mouth in minutes; sometimes fresh fruit, yogurt & granola;  often a full cooked deal.  I didn’t photograph every breakfast…it’s hard holding a 9 week old baby, eating & photographing all at the same time.  I know…any excuse for poor performance.  But here, for your enjoyment, dear Reader,  is a smattering of some of the more splendid breakfasts that I enjoyed, down on the farm, in England this past few weeks.

Irish Soda Farls: who knew they were so yummy?

Irish Soda Farls sliced in half, lightly toasted & topped with farm-fresh bacon & fried eggs.  Breakfast bliss.

One of the things that is always near the top of my foodie wish list whenever I head to England: kippers.  I was AMAZED to see 2-year-old Charlie wolfing down kippers for breakfast like it was his last hour on earth.  Who else knows a 2 year old who will eat kippers??!  Fresh from the fish market the evening before, these were a real treat.  *Love* kippers.  Eaten with a couple of slices of fresh, white, buttered bread.  Heaven.

A kipper: pure, simple, healthy, yummy breakfast

Once a herring, it's amazing what a bit of smoke can do for a fish

Now, back to the bacon.  We eat a lot of bacon in Britain.  It is pretty much a completely different product to the bacon most usually found in an American grocery store.  And thank heaven for that.

Bacon & scrambled eggs on toast.  One of the best ways I know to start the day.

Just like an open breakfast sandwich: bacon & eggs on toast

There was always plenty of bread available for toasting.  Or not toasting.  I absolutely *love* eating a great slice of white bread.  Un-toasted.  Slathered with butter.  Real butter, of course.  Margarine should be banned.  That stuff has no place in life.

It probably won’t be a surprise to you to learn that my brother & sister-in-law make almost all of the jams that they eat.  I am not sure who the primary jam-creator is in their household.  I get confused over who does what.  Not that it matters – everything that they make is rather splendid, whoever does the cooking.  Back in the jam department…the current favorite was Rhubarb & Raspberry.  Quite yummy.  Far more raspberry-ness than rhubarb, & not as tart as you might expect.  I’ll get the recipe for you.

Finally, here we have the King of British breakfasts:  Bubble & Squeak.  Bubble & squeak is what we Brits make with our left-over veggies from the weekend roast dinner.  Adding bacon & eggs makes just about anything a joy to behold.  Bubble & squeak is no exception.  We love ourselves some bubble & squeak.

Bubble & Squeak. With bacon & eggs, of course.

There's nothing quite like farm-fresh eggs & bacon for breakfast.

Brits might not be found eating breakfast out very often, if at all.  I was not in the least bit disappointed to eat breakfast in my brother & sister-in-law’s kitchen every day for 2 weeks.  Their breakfasts rivalled many of the ones I have eaten out this past year.  Thanks Mummy & Daddy for some very fine culinary starts to my days.

Roll on November 2011.  I can’t wait to inhale kippers with the adorable Charlie once again.  Maybe his baby sister will be ready for a spot of kipper inhalation by then too.


Want delicious uber-healthy recipes? Check out my Cookbooks!This post may contain Amazon or other affiliate links. I may receive a small commission from qualifying purchases in order to provide free content for you.THANK YOU for your support! You make all things possible.

Your email is never published or shared. Required fields are marked *