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An uncooked British breakfast...

Discussion in 'Cookery' started by anon3372, Mar 25, 2011.

  1. is there such a thing?
    I teach a couple of English classes within my company and they keep asking when I will be bringing in an English breakfast.
    I don't have cooking facilities (we have a microwave but I can't exactly do a Full British in one of those and they don't want porridge (eejits).
    Is there anything else (that I have forgotten)?
    Cold breakfast is something I consider continental (we don't eat warm breakfasts over 'ere, tha knows) - or cereal, fruit salad etc. but that is not typically British, is it?

     
  2. landaise

    landaise Occasional commenter

    Scotch pancakes, can be reheated in microwave. How about a type of sticky bread bun, such as hot cross buns, (similar to fruit teacakes, after all ) or chelsea buns. Agree about scones, too.
    Or how about those delicious soft Scots Rolls that they serve warm (so you microwave them!) with their cooked breakfasts, lovely.
    I made Parkin last week and OH had that for breakfast. We've been known to eat Flapjacks, too...
     
  3. ah, Hot Cross Buns - that is a good idea. I can link that into an Easter lesson thingie!
     
  4. lapinrose

    lapinrose Lead commenter

    Only on Good Friday though, that used to be the only time you could buy them. I can remember my mother rushing to the local bakers to get them in time for breakfast.
     
  5. Pancakes - make them at home and microwave to warm through.
    Do you have a toaster or could you takeone in? Toast and marmalade is very british (or take in cold toast butdo not microwave)
    Cold Yorkshire pudding with treacle (if you are a northener)
    Cold pizza
    Cold curry



     
  6. [​IMG]
     
  7. landaise

    landaise Occasional commenter

    Quite! Since when are they either British or breakfasts?
    Another suggestion: pain perdu or whatever you call it: I've heard it called eggy bread, French toast and Gipsies toast. It heats up OK in the microwave, a bit too soft but you can always slighty overcrisp first to compensate. When I make it for breakfast, it tends to be made the previous day and eaten at room temperature (sorry, but at 5.30am I don't feel like making things like that from scratch). Muffins ( English or American variety ) or crumpets could also be possible, no?
     

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