The traditional big English breakfast which is also called full appeared at the beginning of the 19th century, during the Victorian era. It was given to a table of both the highest, and middle class. During industrial revolution, it became popular and among workers as it allowed to be loaded with necessary energy. The peak of popularity of the English breakfast fell on the middle of the 20th century when millions of the British began the day with it.
What the English breakfast can consist of
The full English breakfast is called not for nothing big – its obligatory components are bacon, eggs, the British sausages and toasts which are followed by tomatoes, mushrooms, tinned haricot, a piece of black pudding and, of course, a cup of good tea. Rich British complemented such breakfast with also smoked halibut or a salmon, a stewed fig, legs of a pheasant, the slices of a boiled tongue, kidneys given on toasts and pork pies. A frequent, but optional component of the English breakfast is fragrant fruit jelly. In each British province by such breakfast the meat products − those of which local farmers were proud move. Traditional British sausages are especially different in taste. So in Lincolnshire in forcemeat put a lot of sage, in the Manchester sausages use fine spicy composition from a carnation, ginger, nutmeg and a white pepper, and the Oxford sausages except traditional pork in a stuffing contain also gentle veal.
Eggs by such breakfast give to a thicket in the form of fried eggs, but also it can be also eggs-pashot, scrambled eggs or "skrembl egg", eggs "in a sack".
The English breakfast was evolved also by breakfasts of the countries entering the United Kingdom. Each of them contains local specialist programmes, dishes of traditional cuisine. So can enter the Scottish breakfast хаггис, potato or clapbreads, Irish surely is followed by soda bread, the full-fledged Welsh breakfast is unimaginable without "лаверкейк" - special oat cakes with seaweed.
Haggis – a traditional Scottish dish from melkorublenny with onions, fat and oat oat flour of a mutton offal.
Recipe of a big English breakfast
To make a traditional English breakfast, it is required to you: - 2 sausages from ground pork in a natural cover; - 2-3 bacon slices; - 2-3 hats from large champignons; - 3-4 cherry tomatoes; - 1 egg; - 1 slice of a toast bread; - 100 grams of the haricot preserved in own juice; - creamy and olive oil; - salt and fresh ground pepper. Begin preparation of a breakfast with what fry in the frying pan grill which is slightly oiled olive, sausages to a golden crust. Begin to fry them on small fire, prepare about 15 minutes, then increase heating and fry even minutes 10. Put on the warmed-up plate and remove in a warm oven. Then, in the same frying pan, begin to fry bacon. Cook it until it doesn't become crunchy. Move away him to sausages. Wipe hats of mushrooms with a damp paper kitchen towel, slightly sprinkle oil, pepper, salt and put on a frying pan that party where there was a leg up. Fry them 2-3 minutes, then send to meat products. Cut tomatoes lengthways in half, also season with oil, salt and pepper and fry a cut down. Put on a plate in an oven. Make bread. It is possible to use for this purpose the toaster or to fry them in a frying pan. In a special frying pan for omelets and fried eggs kindle a slice of a desi and roast egg so that protein grabbed, and the yolk remained liquid. At the same time slightly warm up in the microwave oven or in a stewpan haricot. Make tea. Get from an oven a plate with bacon, sausages, mushrooms and tomatoes, lay out on it fried eggs and a toast, add haricot. Give with freshly brewed tea.