What is our Traditional English Breakfast?

Cost £4.00

Our traditional English breakfast consists of eggs, bacon, sausages, baked beans and mushrooms. Even though not many people will eat this for breakfast today, it is always served in hotels and guest houses around Britain.

Slice of Toast or fried bread £0.85 extra

The traditional English breakfast is called the 'Full English' and sometimes referred to as 'The Full English Fry-up', but hey! loads of our customers still LOVE our Traditional Breakfast whether eating in on a plate or out in a box.

OR YOU MAY PREFER

Our Three Egg Omelette

Cost £3.50

Our three egg omelette comes with a filling of your choice, it is light, fluffy texture and great as a moring or lunchtime filler.

An omelette or omelet is a preparation of beaten egg quickly cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. We obtain a fluffy texture, whole eggs or egg whites are usually beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg. The bubbles are what make the omelette light and fluffy. Traditionally, omelettes are partially cooked on the top side and not flipped prior to folding as can be seen in the picture above.

Extra fillings can be added at £0.50 extra per filling

What makes up a typical English Breakfast?

Most people around the world seem to think a typical English breakfast consists of eggs, bacon, sausages, fried bread, mushrooms and baked beans all washed down with a cup of coffee. However, now-a-days, however, a typical English breakfast is more likely to be a bowl of cereals, a slice of toast, orange juice and a cup of coffee.

Many people, especially children, in England will eat a bowl of cereal. They are made with different grains such as corn, wheat, oats etc. In the winter many people will eat "porridge" or boiled oats.

The Standard Omelette History

The omelette is commonly thought to have originated in ancient Persia. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges in a dish known as 'kookoo'. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette.
The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs, Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgoise (1784).