Eggs are the heart of breakfast. Fried ones require the yolks intact. To do this, heat a frying pan, add a drop of butter, crack an egg, and cover for 1-2 minutes. This will soften the whites and make the yolk runny. Vegetarians can substitute mushrooms or marinated eggplant for the bacon, but a true breakfast still requires meat.
Fries are made from day-old boiled potatoes. Cut into cubes and fry over high heat until golden brown. Crispy on the outside, soft on the inside, they absorb all the flavors from the pan and make the perfect accompaniment.
Serve hot. In Britain, breakfast is often accompanied by a cup of strong tea—not coffee. This isn’t a fad, but a tradition: tea quenches thirst after a fatty meal and is gentler on the stomach in the morning.
Interestingly, the “full breakfast” varies by region: in Scotland, they add haggis, in Wales, lavabread (brown bread), and in Ireland, white blood sausage. But the essence remains: abundance, simplicity, and comfort.
It’s not something you should make every day—it’s a dish for the weekend, for relaxing, for meeting friends. It doesn’t strive to be “healthy”—it strives to be authentic. And therein lies its strength.
In conclusion, a full English breakfast isn’t just a meal. It’s a morning vow of self-care. It says, “Today you deserve time, warmth, and flavor.” And in a world of hustle and bustle, that’s a rare and precious gesture.
