The Full English

September 20, 2008 | My Jottings

This is a typical breakfast at any inn or bed and breakfast in Great Britain. We ate approximately 10 of these when Michael and I traveled to Ireland, Scotland and England in January of 2007. There is bacon, ham with thick white fat around the edges, a very moist mound of unsalted scrambled eggs, a grilled toe-mah-toe, a deep-fried triangle of bread, a giant sausage, and the black blob in the middle of the plate is Yorkshire pudding. Missing from this particular meal at The Nag’s Head Inn in Pickhill, Yorkshire, England, were the grilled mushrooms and the bland beans that were served with breakfast everywhere else we stayed. Toast is always served cold in little racks (see top of photo), and there was usually yogurt, fruit and occasionally cereal if we wanted (we didn’t). Don’t forget the porridge (oatmeal in the little covered white bowls), the ubiquitous Typhoo tea, orange juice and coffee. We drove a leisurely 1004 miles in 10 days in a rented Vauxhall Vectra and had some memorable adventures. But because we were almost daily served a Full English breakfast, we were never hungry enough to stop for lunch.

He doesn’t say so, but I think Michael would like me to make him a Full English breakfast every morning (without the tomato).  I’m not planning to do this anytime soon, because I love him and would like him around for as long as possible.

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