At Blighty we create as close to a ‘traditional’ full English breakfast as possible. We have studied the Full English breakfast in great detail ie the different elements and
ingredients that comprise a full English. We have come to the conclusion that simple is best and have created what we consider a premium traditional fry up using British ingredients and cooked using traditional methods.
Bacon is the most important element of a full English breakfast and we serve thick sliced unsmoked British back bacon. The perfect piece of bacon should be slightly crispy at the rind but then succulent and juicy in the ‘back’ bacon part.
The eggs on our full English breakfast are always fried and plated next to the bacon. We use Clarence court eggs whose yolks are a lovely golden colour. Our eggs are cooked to ensure the white has a lovely crispy ‘egglace’ on the sides whilst the golden yolk remains runny.
Like the bacon, the best Full English breakfasts use simple high quality ingredients. We use premium pork sausages on our full English breakfast without any added herbs or spices. Let the pork speak for itself. Our sausages are part baked in the oven but always finished off in the frying pan. The sausages skin should not be evenly cooked giving a stripy look one area having a more crispy skin that others.
Our baked beans are home made and using British fava beans, kidney beans onions, tomato and a top secret mixture of 7 spices.
Our tomatoes are always plum tomatoes. The plum tomato is cut in half, the green stalk removed and then grilled with salt, pepper and olive oil. The perfect grilled tomato should stand up and be firm but still be runny and easy to cut.
We use simple brown cremini mushrooms.. The mushrooms are sliced and lightly fried in olive oil and thyme.
Our bone marrow is simply roasted for 12 mins with salt and pepper.
The best Black pudding originates from the North of England and we buy ours from the Bury black pudding company. We lightly fry our black pudding and serve as it is with no added spices or toppings.
We recommend eating your breakfast with a generous helping of both tomato sauce and Hp brown sauce. The sauces are added to the plate at 4 o’clock (tomato) and 8 pm (brown) sauce respectively. As you make your way through the breakfast the wonderful colours of red (tomato sauce), brown (hp sauce), yellow (egg) and orange (baked beans) should all mix in the middle creating your very own wonderful piece of breakfast art.
At Blighty we create as close to a ‘traditional’ full Engl;ish breakfast as is possible. By that I mean we have studied in great dea; the different e;ements and ingredient that comprise a fUll ENglish and have come to create what we consider a premium traditional fry up using British ingredients amnd cooked using traditional methods. Lets look at all the elements
Bacon is the most important element of a full English breakfast and we serve thick sliced unsmoked British back bacon. The perfect piece of bacon should be slightly crispy at the rind but then succulent and juicy in the ‘back’ bacon part.
What bacon = British back bacon supplied by A1 bacon, Essex
How to cook = Our
How to eat = a fork full of bacon and egg dipped in beans or sauce
How many rashers = 2
How to cook =
How to serve =
The eggs on our full English breakfast are always fried and plated next to the bacon.
We use Clarence court eggs which give a lovely golden colour.
Our eggs are cooked using egg rings which keep the yokes in place ensuring our eggs are firm on the bottom 50% of the yolk but runny on top when served.
How to eat = Dip some toast or sausage in the yolk and enjoy
How many eggs = 1
How to cook =
How to serve =
Like the bacon we believe that the best Full English breakfasts use simple high quality ingredients. We use premium pork sausages on our full English breakfast without any added herbs or spices. Let the pork speak for itself.
Where to buy =
How to cook = Our sausages are part baked in the oven but always finished off in teh frying pan. The sausages skin should not be evenly cooked giving a stripy look one area having a more crispy skin that others.
How to eat =
A forkful on its own or dip in egg and brown sauce and enjoy
How many sausages = 1
Our baked beans are home made and using British fava beans, onions, tomato and a mixture of 7 spices.
How to eat = pour next to bacon or on bread and enjoy
How to cook =
How to serve =
Our tomatoes are always plum tomatoes. The plum tomato is cut in half, the green stalk removed and then grilled with salt, pepper and olive oil. The perfect grilled tomato should stand up and be firm but still be runny and easy to cut. Beware undercooked tomatoes that still feel raw. Yuck.
How to cook =
How to serve =
We use simple brown cremini mushrooms or portobello mushrooms depending what is in season. The mushrooms are sliced (cremini) and lightly fried in olive oil and thyme.
How to cook =
How to serve =
Our bone marrow is simply roasted with salt and pepper.
How to eat – all on its own
How to cook =
How to serve =
Our home made bubble and squeak consists of potato and cabbage mixed and fried to get the perfect crunch.
How to cook =
How to serve =
The best Black pudding originates from the North of England and we buy ours from the Bury black pudding company. We lightly fry our black pudding and serve as it ios with no added spices or toppings.
How to eat = a forkfull with egg
How to cook =
How to serve =
We recommend eating your breakfast with a generous helping of both tomato sauce and Hp brown sauce. The sauces should be added to the plate at 4 o’clock (tomato) and 8 pm (brown) sauce respectively. As you make your way through the breakfast the wonderful colours of red (tomato sauce), brown (hp sauce), yellow (egg) and orange (baked beans) should all mix in the middle creating your very own wonderful piece of breakfast art.
How to cook =
How to serve =
Toast
We use sourdough toast
How to cook =
How to serve =
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