Traditional British Breakfast Fare Ingredients

[Barriehie]

And the saute potatoes

I'm full already!

 

[Barriehie]

They look spot on. Really well done.

Thank you MG.

 

[Barriehie]

They certainly look the biz!

Thank you!

 

[TastyReuben]

Finding really thin, streaky bacon was not so easy because most of the cuts were thick, and I like my bacon thin and crispy.

How’s this:

 

[SandwichShortOfAPicnic]

How’s this:

View attachment 122416View attachment 122417

Yes you may cook my breakfast

 

[karadekoolaid]

Perfect!

 

[Barriehie]

So I'm going to have limited choices in this part of the woods but what type of mushrooms should I be using and also a number 2 and 3?

 

[Herbie]

When I was little hasbrowns weren't really a thing here in the UK. For carbs, it was fried sliced potatoes (leftover boiled potatoes, usually fried in bacon fat for meat eaters). Or it was fried white bread.

 

[SandwichShortOfAPicnic]

So I'm going to have limited choices in this part of the woods but what type of mushrooms should I be using and also a number 2 and 3?

Don’t know what 2 and 3 refers to

Shroom wise you have two main options little button mushrooms seasoned and softened in butter or large flat mushrooms like big portabella’s.
I prefer little button mushrooms or I often use whatever’s cheapest and if they’re larger than a button mushroom I half them.

 

[Barriehie]

Don’t know what 2 and 3 refers to

Shroom wise you have two main options little button mushrooms seasoned and softened in butter or large flat mushrooms like big portabella’s.
I prefer little button mushrooms or I often use whatever’s cheapest and if they’re larger than a button mushroom I half them.

That would've meant choice 2 and choice 3.

I can get the button ones or the portabella's! Thank you SandwichShortOfAPicnic

 

[karadekoolaid]

I can get the button ones or the portabella's!

When my dad could get hold of the large, flat mushrooms (he used to call them "field mushrooms", now they're portabella!) he'd fry them gently in huge amounts of butter.
20 minutes later, heaven on a plate, usually with fried bread!

 

[vernplum]

Not a fan of frazzled American style-rashers that have been cooked to near total desiccation and I've been disappointed more than a few times at hotel buffets across The States. I respect your choices, but I like my rashers with some juice still in them:

Streaky, back, shoulder (if you are lucky to encounter it) - any cut, just leave it medium thanks very much.

(internet photo).

 

[Barriehie]

Not a fan of frazzled American style-rashers that have been cooked to near total desiccation and I've been disappointed more than a few times at hotel buffets across The States. I respect your choices, but I like my rashers with some juice still in them:

Streaky, back, shoulder (if you are lucky to encounter it) - any cut, just leave it medium thanks very much.

(internet photo).

View attachment 122871

Agree on the crepe paper thin *jerky* bacon.

 

[JAS_OH1]

Not a fan of frazzled American style-rashers that have been cooked to near total desiccation and I've been disappointed more than a few times at hotel buffets across The States. I respect your choices, but I like my rashers with some juice still in them:

Streaky, back, shoulder (if you are lucky to encounter it) - any cut, just leave it medium thanks very much.

(internet photo).

View attachment 122871

Oh hotel buffets are the worst representation of sausage, bacon, and eggs nearly always. Gray, dry sausage with no sear. Dry eggs. Greasy, fatty bacon. Yuck. Definitely not by our choice, just poorly executed by the staff.

 

[Barriehie]

Oh hotel buffets are the worst representation of sausage, bacon, and eggs nearly always. Gray, dry sausage with no sear. Dry eggs. Greasy, fatty bacon. Yuck. Definitely not by our choice, just poorly executed by the staff.

Powdered eggs to boot...