They mean that you’re not going to start craving snacks half an hour later. Protein rich foods help to keep you full. Personally, I’m fond of many English breakfast foods, as the choices are often savory and full of protein. That’s why this post is focusing on traditional English breakfast foods.įor our American readers, some of these breakfast foods will sound familiar and delicious, while others may sound strange, to say the least. Of course, how you define a good breakfast will depend on where you grew up. A good breakfast can help you to feel energized and satisfied, without giving you an energy crash shortly after. It is how we start off the day and the meal we choose influences everything that comes next.
German mustard, sweet or sour pickled cabbage and dill pickles are all good on the side.As the first meal of the day, breakfast is singularly important. Serve one bubble and squeak cake topped with two frikadellen per person (serve the rest of the bubble and squeak cakes on the side) and a fried egg.Add more oil to both frying pans and quickly fry the eggs, spooning the hot oil up over them to cook the yolk.
When they’re ready, transfer them to a dish where they can lie in a single layer, and put them in the oven to keep warm. The sausage patties take about six minutes each side, the bubble and squeak patties about five.
Mash the potatoes with the butter and add the sprouts and herbs.Steam or microwave the sprouts until tender, then halve or quarter them.Set over the lowest heat possible for about 4-5 minutes so the potatoes can dry out a bit. Crumple a clean tea towel and put this on top of the potatoes. Boil the potatoes till tender, drain, then put them back in the saucepan.Place on a baking sheet, cover with cling film and put in the fridge to firm up. With wet hands, form this into 12 balls, then flatten them into patties. For the sausage cakes, put everything into a large bowl along with lots of seasoning and mix with your hands.German mustard, pickled red cabbage (either sweet or sour) and dill pickles to serve.Either olive oil or groundnut oil for frying.Chopped leaves from 4 sprigs of tarragon.300g Brussels sprouts, outer discoloured leaves removed and bases trimmed.Prep time: 20 minutes | Cooking time: 50 minutes SERVES The flavourings for these need to be assertive, so don’t baulk at a tablespoon of mustard. I use Löwensenf sweet German mustard for this – avoid any that are marked ‘extra hot’!
I use sausage meat to make the frikadellen, rather than minced pork. I know that bubble and squeak is usually a vehicle for leftovers, but I much prefer it freshly made.
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