Coffee
Pussy.
Full English, however as everyone has slight variations or additions:
Sausages, hash brown, fried mushrooms, fried bread, bacon, black pudding, baked beans, fried egg.
… And now I’m hungry again.
That’s not a bad spread. Should probably add that it’s back bacon, and not streaky bacon that the yanks eat.
Yes! Good clarification to make! And the fat parts have to be cooked (too many a time I’ve ordered a breakfast, to get uncooked fat).
egg soboro right now: crack an egg in a pan, constant stirring, 8 minutes or so at the lowest heat, super fluffy, flavored textured egg curds.
I made this today with fresh eggs from a farm around the corner with fresh garlic and tomatoes from my garden and sprinkled with celery salt and parsley.
Oh is that the term for it? I’ve been calling it “super smooth scrambled eggs” which doesn’t adequately describe the texture. Egg curds is pretty close but it’s almost like a creamed egg. So soft and fluffy, I like to add cream cheese into it while it’s cooking and serve it on toast with melty cheese and a bit of tomato salsa. Yum!
Yakisoba with shrimp and napa cabbage.
Pho is also a great breakfast food.
When I’m feeling like punishing my digestive system, biscuits and gravy (homemade only–nobody seems to know how to make it properly anymore).
Fry up some bulk breakfast sausage, make a roux with the grease, add milk? Or do you anything different / have any tips?
You’re mostly there.
Fry up the bulk sausage, making sure you chop it up nicely. Don’t skimp on the sausage. Make a roux with the grease and a bit of flour and milk. Add flour and milk gradually to your desired consistency (I like it fairly thick), but don’t go overboard on the milk or it will become bland and milky. Add fresh cracked black pepper and, importantly, no other seasonings or toppings.
That last part is where every place seems to go wrong these days. Almost everywhere overdoes it by trying to make it something fancy, so they add extra seasonings and things like bacon and green onions and salt. I love bacon and green onions and salt, but they don’t go into gravy. And some places forget the pepper. You need pepper. And of course, most places are very skimpy on the actual sausage, even though it’s cheap.
Anyway, once done, apply liberally to your preferred biscuits. Quick, easy, delicious.
Ah, right, pepper! I agree the pepper is important. I sometimes add some tobasco too (sorry!)
