Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
This recipe today is a brilliant one to use when you have some leftover cooked chicken (or turkey) that you are needing to use up. It's quick and easy and quite tasty!
The recipe is one which I adapted from this BHG cookery book that I bought way back in the early 1970's. Yes, it is old, just like me! But old doesn't necessarily mean its no good!
I started buying these books when I was still in High School. There was a whole enclopedia of them. I have talked about them before on here. They contain a lot of recipes that I cut my culinary teeth on.
I have adapted this one somewhat. I tend to use my own homemade stuffing mix (see recipe below). Stuffing Mix is not the same over here as it is in North America. They use rusk crumbs, not bread cubes, and the flavouring is quite different. After making my own stuffing mix, I don't think I would ever buy a stuffing mix again. Its really quite good and you know exactly what is in it. (Note - If you are living in the UK, do NOT use British Stuffing Mix. It will not work the same. Make your own from scratch. Its worth it.)
It also uses a tin of condensed soup. Mushroom. I am not a tinned soup snob. They do have their uses. By all means use the lower fat one if you can find it.
The stuffing gets mixed with half of the tin of soup (undiluted) and some chicken stock, and a couple of beaten eggs. I did cut down on the quantity of chicken stock. The original recipe called for 2 cups, I thought 1 1/2 cups was sufficient.
It also did not state what size eggs to use. I used medium. This mixture bakes into a savoury stuffing flavoured bread pudding. It is topped with chopped cooked chicken prior to baking. That in turn, gets the remaining half tin of soup (which has been thinned with some milk and mixed with chopped red peppers) poured over top.
Covered and baked for abotu 45 minutes, I uncover it and bake it for a bit longer just until lightly golden. This is actually delicious. Proof positive that these older recipes, with a tiny bit of adaption, are still solid and quite usable!
*Chicken & Stuffing Bake*
Makes 6 servings 
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 11 by 7 1/2 inch baking dish. (I used a 9 inch pie dish.) Set aside.
Toss the dry stuffing crumbs together with 1/2 of the tin of soup, the chicken broth and both eggs. Spread in the prepare baking dish. Top with the cooked chicken. Mix together the remaining half tin of soup with the milk and chopped red pepper. Pour over all. Cover with foil and bake in the preheated oven for 45 minutes, until set. Uncover and bake for a few minutes longer until golden. Serve hot.
*Herbed Stuffing Mix*
Makes about 12 cups
I served it with tiny baked potatoes, roasted beetroot and steamed broccoli. Todd gobbled his up. I did cut the recipe in half as there are only two of us. It was quick, easy to make and quite delicious. My trinity of good eating! Bon Appetit!
As luck would have it I began my weekend with some fresh raspberries that I wanted to use up and a stale loaf that was not in it's prime. The weekend is usually a time when we have ourselves a bit of a treat for breakfast and so I decided to do us a baked french toast casserole, but with a bit of a difference . . .
Baked French Toast casseroles are a little bit like bread puddings I think . . . not quite as sweet, but it's a very fine line that divides them in my opinion.
Whilst one is a total pudding/dessert . . . the other is meant to be a main course . . . and what a lovely main course it can be.
I like to think it's a bit healthier . . . baking your French Toast rather than frying it . . . don't you??? There is not a lot of butter used, except to butter the baking dish, and of course you could opt to use a really healthy kind of bread if you really wanted to . . .
But if you are like me, in for a penny in for a pound. A sturdy white loaf works beautifully. With a layer of Maple syrup on the bottom of the dish, a vanilla and lemon flavoured custard . . . tart red raspberries scattered throughout, and a crisp crunch on top of demerara sugar, this is a winner on all counts.
Of course you could be really hedonistic and top your serving with a huge dollop of clotted cream . . . but I'm being good these days. Low Fat Greek Yoghurt was my choice of topping today.
Delicious. Simple. Easy. Satisfying. The perfect Saturday morning breakfast.
*Baked French Toast with Berries*
Serves 6 to 8
Printable Recipe
Who doesn't love French Toast, or Eggy Bread as it is sometimes called. This is a simple easy version that is delicious and allows you to enjoy some time with your family and guests rather than keeping you chained to the stove.
750ml milk (a generous 3 cups)
4 large free range eggs
the finely grated zest of one lemon
1 tsp vanilla extract
2 tsp softened butter
80ml of pure Maple Syrup (approximately 1/3 cup)
8 to 10 slices of day old bread, crusts removed and torn into chunks
2 handfuls of berries (raspberries, blueberries, blackberries, black currants, etc.)
2 TBS demerara sugar (turbinado)
To serve:
Greek Yoghurt or Clotted Cream
Prreheat the oven to 180*C/350*F/ gas mark 4. Butter a 10 inch round oven proof casserole dish. Set aside.
Whisk together the milk, eggs, lemon zest and vanilla.
Drizzle the maple syrup over the bottom of the baking dish. Top with a layer of bread. Scatter some berries over top of the bread. Top with another layer of bread, and berries. Repeat until all is used up, making sure you have some berries on top. Pour the egg mixture over top. Allow to sit for 10 minutes or so. Sprinkle with the demerara sugar.
Bake for 50 to 60 minutes, until set and lightly browned. Serve warm with some Greek Yoghurt or if you are really feeling indulgent, clotted cream.
I never got anything new baked to share with you this weekend. The weather has been uber hot here and I just can't bring myself to do much in the way of cooking. I thought it would be another opportunity to share some of the recipes from my old Oak Cottage Blog that I used to have years ago. Although the photography is not the best, the recipes are all sound and delicious. There's a little something here for everyone!
You can't beat a delicious Sticky Marmalade Loaf. It has a beautiful flavour and texture. Filled with toasted pecan nuts, with more adorning the top and a final glaze of marmalade, this is one you will want to enjoy with a nice hot cuppa! We like to spread slices of it with butter when we eat it!
*Sticky Marmalade Tea Loaf*
Makes 1 2-lb loaf (serves approx. 12)Printable Recipe
I like to use extra chunky marmalade in this delicious tea bread. It helps to give extra texture to the baked loaf and prettifies the top! Yorkshire Tea company does make a lovely marmalade loaf of their own, which is quite good, but you just can't beat homemade! It's always infinitely better! (Besides my own is twice the size and half the price, not to mention just that bit tastier!)
140g of marmalade (reserve 1 TBS for later) (2/3 cup)
170g of butter, softened (3/4 cup)
170g ounces light soft brown sugar (3/4 cup)
3 large free range eggs, beaten
280g self rising flour (2 cups)
1/2 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
100g pecan halves, divided (scant cup)
Pre-heat the oven to 180*C/350*F/gas mark 4. Lightly butter a 2 pound loaf tin and then line it with greaseproof paper. Set aside, along with 1 TBS of the marmalade (in a small sauce pan.)
Put the butter, remaining marmalade, sugar, eggs, flour, baking powder and spices into a large bowl. Blend with an electric beater for two minutes or so until smooth and light. Stir in 2/3 of the pecan nuts.
Tip the batter into the prepared pan and smooth the top. Sprinkle the remaining pecan nuts over top evenly. Bake in the heated oven for about 1 - 1 1/4 hours until a skewer inserted in the centre of the loaf comes out clean and the top springs back when lightly touched. (If it is browning too much you can cover it with foil after 45 minutes) Once cooked remove it from the tin and allow to cool slightly on a wire rack.
Gently heat the reserved marmalade and then brush it evenly over top of the warm loaf. Allow to cool and serve cut into slices.
This is a lovely refreshing pie in the summer months. You do need to bake it briefly in the oven, but not long enough to really heat up the kitchen!
Serves 8
Printable Recipe
This pie is not only easy and quick to make, but oh so very tasty. With it's wonderfully scrumptious lemon filling and it's spicy gingersnap crust it is moreishly delicious! A real pleaser on all levels! Another one from my big blue binder.
FILLING:
the grated zest and juice of 3 lemons (I always use unwaxed)
3 large egg yolks, lightly beaten (freeze the whites to make a pavlova or meringues at a later date)
1 14-ounce tin of sweetened condensed milk (400g)
1 TBS sugar
a pre-baked gingersnap crust (see below)
TO SERVE:
1 cup heavy cream, chilled (240ml)
1/4 cup sugar (45g)
Pre-heat the oven to 180*C/350*F/gas mark 4. Stir the lemon juice, lemon zest and the egg yolks together in a bowl. Whisk in the condensed milk and sugar and combine thoroughly.
Pour the filling into the prepared crust and then place on a baking tray. Bake in the pre-heated oven for 10 minutes. Remove from the oven and let cool to room temperature. Cover with cling film and chill for at least 4 hours or overnight before serving.
When ready to serve, beat the cream with an electric mixer until soft peaks form. Add the sugar and beat just to combine. Cut the pie into slices and garnish each slice with a nice dollop of the sweetened cream to serve.
*Gingersnap Pie Crust*
makes one 9 inch pie crust4 ounces of gingersnap cookies, crushed into fine crumbs (about 1 cup of crumbs)
(Over here I use gingernuts and crush them in my blender)
1/2 cup finely ground almonds or pecans (50g)
5 TBS unsalted butter, melted
Pre-heat the oven to 160*C/325*F/ gas mark 3. Stir the gingersnap crumbs and almonds together in a bowl. Add the melted butter and stir to mix evenly together. Turn into a 9 inch pie plate and press the crumbs evenly over the bottom and up the sides to form a crust.
Bake for 8 to 10 minutes, or until it feels dry and firm. Let cool to room temperature before filling.
What was your favourite flavour of pudding (North American Pudding) when you were a child. Mine was chocolate pudding. It was actually rather strange because I hated really did not like chocolate milk, but chocolate pudding, I was in love with!
*Chocolate Pudding*
Serves 4Alternately, don't cover it with the cream and instead serve it with whipped cream. Its also very nice with some crumbled cinder toffee sprinkled on top of the whipped cream. Just saying!
*Cinder Toffee*
Every child's delight this is a wonderful
concoction that magically turns from a thick syrup into a heavenly light
sponge of delicious sweet confection once you add the magic ingredient .
. . baking soda. One feels a bit like a mad scientist when they are
making this. It's soooo sweet and soooo good!
3 1/2 TBS salted butter, plus extra for greasing
300ml water (1 1/4 cups)
4 teaspoons malt vinegar
3 tablespoons golden syrup
450g granulated sugar (2 1/3 cups)
1 teaspoon baking soda
1 bar of good quality chocolate, *optional (I use green and blacks organic milk chocolate)
Grease a large baking tin well with butter and set it aside. (mine was an 11 by 7 inch tin)
Place the butter, water, and vinegar into a large saucepan. Heat until the butter has melted. Add the golden syrup and sugar. Heat and stir until the sugar completely dissolves. Once it has dissolved and it is all mixed well together, STOP stirring. Clip your candy thermometer onto the side of the pan if you have one. Bring the mixture to the boil and allow to boil without stirring it until the mass reaches the hard crack stage on your candy thermometer. (if you don't have a candy thermometer a teaspoon of the molten toffee dropped into a saucer of cold water at hard crack stage will form brittle strands and crack when you try to shape it)
Be very careful as this mixture is very hot and can be dangerous. This is not a recipe for children to be making.
Remove the mixture from the heat and carefully stir in the baking soda. It will immediately froth up. Keep stirring gently until the bubbles begin to subside. Working very quickly, pour it into the prepared pan. Wait for between ten and twenty minutes until the mixture is set up but still warm, and then knock it out of the pan and break the toffee into pieces. Lay these pieces out on a wire rack until completely cooled, then transfer to an air-tight container (or your mouth).
*If you wish to coat yours in chocolate, break up your chocolate into small bits and melt it in a bowl set over simmering water. Dip each piece of cooled cinder toffee into the melted chocolate to coat, and then place the coated pieces on a rack to dry completely before storing in an air tight container.
3 1/2 TBS salted butter, plus extra for greasing
300ml water (1 1/4 cups)
4 teaspoons malt vinegar
3 tablespoons golden syrup
450g granulated sugar (2 1/3 cups)
1 teaspoon baking soda
1 bar of good quality chocolate, *optional (I use green and blacks organic milk chocolate)
Grease a large baking tin well with butter and set it aside. (mine was an 11 by 7 inch tin)
Place the butter, water, and vinegar into a large saucepan. Heat until the butter has melted. Add the golden syrup and sugar. Heat and stir until the sugar completely dissolves. Once it has dissolved and it is all mixed well together, STOP stirring. Clip your candy thermometer onto the side of the pan if you have one. Bring the mixture to the boil and allow to boil without stirring it until the mass reaches the hard crack stage on your candy thermometer. (if you don't have a candy thermometer a teaspoon of the molten toffee dropped into a saucer of cold water at hard crack stage will form brittle strands and crack when you try to shape it)
Be very careful as this mixture is very hot and can be dangerous. This is not a recipe for children to be making.
Remove the mixture from the heat and carefully stir in the baking soda. It will immediately froth up. Keep stirring gently until the bubbles begin to subside. Working very quickly, pour it into the prepared pan. Wait for between ten and twenty minutes until the mixture is set up but still warm, and then knock it out of the pan and break the toffee into pieces. Lay these pieces out on a wire rack until completely cooled, then transfer to an air-tight container (or your mouth).
*If you wish to coat yours in chocolate, break up your chocolate into small bits and melt it in a bowl set over simmering water. Dip each piece of cooled cinder toffee into the melted chocolate to coat, and then place the coated pieces on a rack to dry completely before storing in an air tight container.
You have heard of Lemon Drizzle Loaf, this is a Jaffa Drizzle Loaf. Flavoured with orange and drizzled with chocolate!
Cuts into 8 - 1 slices
Printable Recipe
Chocolate and orange are an unbeatable combination. This light and zesty cake makes the best of those two lovely flavours.
FOR THE CAKE:
140g of butter, softened (2/3 cup)
280g self raising flour (2 cups)
1 1/2 tsp baking powder
225g sugar (1 cup + 3 TBS)
3 large free range eggs
6 TBS milk
the finely grated zest of 1 large orange
TO FINISH:
3 TBS fresh orange juice
5 TBS sugar
2 ounces dark chocolate, chopped
Pre-heat the oven to 180*C/350*F/ gas mark 4. Butter a medium loaf tin and line the bottom with some baking parchment. Butter the parchment.
Put all the cake ingredients into a large bowl and beat with your electric mixer until light and fluffy. Spoon the batter into the prepared loaf tin and level the top. Bake for 40 to 50 minutes until golden brown and firm to the touch when lightly touched with a fingertip. Alternately you can stick a toothpick into the centre. If it comes out clean . . . the cake is done!
In the meantime, heat the orange juice and sugar gently in small pan. Stir until the sugar is dissolved. Set aside.
Remove the finished cake from the oven and set aside on a rack. Do not remove from the pan. Take a toothpick or a fork and punch holes into it all over the top. Spoon the orange/sugar mixture all over the top, waiting for it to soak in before adding more. Leave to cool completely in the pan. Once cool, remove from the tin and place on the rack again.
Melt the chocolate bits in a bowl over a pan of simmering water, or in the microwave on medium for 1 to 2 minutes, depending on the strength of your microwave. (I microwave it at 30 second intervals until it is meltingly soft) Drizzle the melted chocolate over the cake with a fork and then leave to set before slicing.
Our Blueberries are ripening at the moment. Time to make this lucious Blueberry Sour Cream Cake.
*Blueberry Soured Cream Cake*Serves 10
Printable Recipe
Moist yellow cake studded with luscious blueberries . . . all topped with a delicious cream cheese icing and more fresh blueberries. This is a winning cake on all counts!
180g butter, softened (3/4 cup)
170g caster sugar (14 TBS)
3 large free range eggs
280g self raising flour (2 cups)
1 tsp baking powder
2 tsp vanilla extract
75g carton of sour cream, divided (9 1/2 TBS)
375g punnets of blueberries Scant 4 cups)
FOR THE FROSTING:
Moist yellow cake studded with luscious blueberries . . . all topped with a delicious cream cheese icing and more fresh blueberries. This is a winning cake on all counts!
180g butter, softened (3/4 cup)
170g caster sugar (14 TBS)
3 large free range eggs
280g self raising flour (2 cups)
1 tsp baking powder
2 tsp vanilla extract
75g carton of sour cream, divided (9 1/2 TBS)
375g punnets of blueberries Scant 4 cups)
FOR THE FROSTING:
2 TBS butter
2 TBS cream cheese
195g sugar (1 1/2 cup)
drop of vanilla
Pre-heat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round deep cake tin and line the bottom with baking parchment. Butter the parchment.
Put the butter, sugar, eggs, flour, baking powder and vanilla into a bowl. Beat for 2 to 3 minutes with an electric beater until it is pale and well mixed. Beat in 4 Tablespoons of sour cream, then carefully fold in half of the blueberries.
Spread the batter in the prepared pan and level it off. Bake in the pre-heated oven for 50 minutes, or until the top springs back when lightly pressed or a toothpick inserted in the centre comes out clean.
Cool in the tin for 1o minutes, then take out of the tin and peel of the parchment paper. Leave to finish cooling on a wire rack.
Beat the cream cheese, butter and vanilla with the icing sugar until you have a smooth and creamy mixture. Spread over the top of the completely cooled cake. Scatter the remaining half of the blueberries on top.
This cake will keep well in the refrigerator for several days. (If it lasts that long!) Deliciously moreish!
I scream. You scream. We all scream for Ice Cream! Especially if it boasts a lovely Maple Walnut topping!
*Maple Walnut Ice Cream Sundaes*Serves 1
Printable Recipe
This hardly seems a recipe, it is so simple. You can multiply the amounts according to however many people you are wanting to serve it to. Once you taste how delicious it is, and see how easy it is to do, you will wonder why you didn’t think of it yourself!
¼ cup of pure maple syrup (60ml)
¼ cup chopped walnuts of pecans (35g)
1 large scoop of vanilla ice cream
Heat a non stick skillet over medium heat for a few minutes and then toss in the nuts. Toast them in the heated skillet for about two to three minutes. Once they are toasted and begin to smell all fragrantly nutty, pour in the Maple syrup and let it bubble up. Remove it from the heat and let it cool for a few minutes, until it is just warm. (Not hot, unless you want soup, instead of ice cream!)
Scoop vanilla ice cream into a dish andthen pour the maple nut sauce over top and enjoy!
I love it with walnuts myself, but that is probably because it reminds me of the maple walnut ice cream from home. That was always my father’s favourite flavour and every mouthful always reminds me of him.
This hardly seems a recipe, it is so simple. You can multiply the amounts according to however many people you are wanting to serve it to. Once you taste how delicious it is, and see how easy it is to do, you will wonder why you didn’t think of it yourself!
¼ cup of pure maple syrup (60ml)
¼ cup chopped walnuts of pecans (35g)
1 large scoop of vanilla ice cream
Heat a non stick skillet over medium heat for a few minutes and then toss in the nuts. Toast them in the heated skillet for about two to three minutes. Once they are toasted and begin to smell all fragrantly nutty, pour in the Maple syrup and let it bubble up. Remove it from the heat and let it cool for a few minutes, until it is just warm. (Not hot, unless you want soup, instead of ice cream!)
Scoop vanilla ice cream into a dish andthen pour the maple nut sauce over top and enjoy!
I love it with walnuts myself, but that is probably because it reminds me of the maple walnut ice cream from home. That was always my father’s favourite flavour and every mouthful always reminds me of him.
Our Strawberries are all but done now, but you can still load up on fresh Scottish strawberries at the shops!
Printable Recipe
Easy to make and a beauty to behold. This lovely tortecombines a wonderfully crisp and buttery shortbread crust with all the decadence of a luscious cream filling, topped with gorgeously sweet strawberries. A final dusting of powdered sugar is it’s crowning glory. It’s hard to believe that something so easy can be so impressive, but it’s true!
CRUST:
½ cup of pecans or walnuts, toasted (45g)
1 ½ cups plain flour (210g)
2 TBS caster sugar
¾ cup cold butter (180g)
8 ounces of cream cheese, at room temperature (230g)
½ cup caster sugar 45g)
1 cup whipping cream (240ml)
3 cups fresh strawberries, halved
Icing sugar to dust over the top and a few whole berries for a garnish
Pre-heat the oven to 165*C/325*F/ gas mark 3. Place the nuts in a food processor and pulse them until they are finely chopped, taking care not to turn them into a paste. It should only take 4 or 5 pulses. Add the sugar and the flour and pulse to mix. When well blended, add the butter, 2 TBS at a time through the hopper, pulsing until the mixture forms a crumbly consistency, and the butter is worked well throughout.
Remove the crumbs from the processor and spread into a 10 inch spring form pan. Press evenly on the bottom and pushing one inch up the sides of the pan to form a shallow crust with one inch sides. Bake in the pre-heated oven for 30 to 40 minutes or until golden brown. Remove from the oven, place on a wire rack and let cool completely in the pan.
Once the crust is cooled, place the cream cheese and sugar in a small bowl and beat together until fluffy and well blended. Place the whipping cream in another bowl and whip until soft peaks form, taking care not to over beat it. You don’t want it to be granular. Slowly fold the cream cheese mixture into the whipped cream, until well blended. Spread evenly in the cooled crust and then refrigerate for an hour or so to firm up.
When ready to serve, arrange the sliced berries on the top of the chilled cream mixture in a decorative manner, placing a few berries in the centre to garnish. Remove the sides of the spring form pan and place on a serving plate. Dust lightly with icing sugar.
*Note - Don’t ever wash strawberries. They become soggy and waterlogged. Just lightly wipe them with some damp paper towelling if they are dusty and dirty. Also, don’t refrigerate them. The flavour is so much better at room temperature, and if you can leave them out in the sun for a bit until they are lovely and warm and juicy, so much the better!
I reckon that's enough for you to be getting on with this weekend! Hope you are having a good one! Its Grace's first birthday party today and we are looking forward to going to that. I hope the sun shines for it!
I'm really excited to bring you the latest in my line of cookbooklets, fresh off the press this morning! Entitled Cooking for Comfort, this is my largest one yet, containing 50 pages of scrumptious recipes, tips and quotes designed to help bring a spark of comfort to you over these next few months. I am really proud of this one.
With Seven Chapters, including Breakfast Fare, Comforting Lunch-ables, Jaffles, Dips and Spreads, In the Slow Cooker, Savoury Bakes and Casseroles and Sweets, there are over 45 recipes designed to make you feel all cosy and comforted. Recipes such as Cream Biscuits, Savoury Bread Pudding, Chicken and Barley Soup, Slow Cooker Nachos, Slow Cooker Ham and Scalloped Potatoes, Fish and Potato Pies, Barbequed Glazed Drumsticks, Saturday night special, Traditional Hot Pot, Creamed Chicken Hash, Blackberry Cobbler, Baked Apples, Chocolate Chip Brioche Bread Pudding and many, many more!
Designed to please, this new cookbooklet is available to you at the same low price as all of the others, at only £5. As with the others this will be delivered to your e-mail as a downloadable PDF file, ready to
print or store on your computer as you desire within 24 hours of your
payment clearing. If ordering please make sure you have the latest
version of Adobe Reader enabled, and that my e-mail address is in your
safe folder! Also as the file is rather large make sure you have enough
room to receive it!
To purchase just click the handy button below.
I am really excited to share this one pan breakfast bake with you this morning! Not only is it baked all in one pan, but it is also very simple to make and quite delicious as well!
Most mornings I will only have a couple pieces of toast or a bowl of cereal for breakfast. Sometimes I like to have yogurt and granola with a drizzle of honey or date syrup.
I always like to make my own granola from scratch. Not only can I control what goes into it, but I can also control the sweetness.
I have a really nice recipe that I use, which uses honey and maple syrup to sweeten it. It is also chock full of all kinds of nuts. It is my all time favorite granola recipe. You can find that recipe here.
You just can't beat your own homemade granola. Its the best and so wholesome. My children grew up on this. I might not have been able to get them to eat a bowl of oatmeal, but I sure had no problem getting them to eat granola!
Sometimes if I am really busy and on the run, I will grab a wholesome homemade muffin for breakfast. There is no end to the delicious muffin recipes on here, but one of my favorite muffins is this recipe for Super Duper Bran Muffins.
They are a real favorite with my readers as well! No small wonder there as they are moist and delicious!
Usually at the weekend I like to pull out the stops where breakfast is concerned. I have a bit more time to spend and weekends have always been "special breakfast" occasions in my home.
Sometimes pancakes or waffles are on the menu. Sometimes eggs. Eggs are one of those things I have to be in a real mood to eat.
One thing that the British really love is their Full English Breakfast. It is also called a Fry Up and will usually consist of eggs, bacon, sausage, baked beans, mushrooms, toast, grilled tomatoes and often black pudding.
Not a breakfast meant for the weak of heart, it is one you really need to bring your appetite to! You can find my recipe for a Full English Breakfast here.
This is what will be on offer at all B&B's in the UK and most pubs and restaurants. When I first moved over to the UK, you used to be able to get a full English at the BHS in Chester.
You could choose to have between 5 and 7 options and toast was extra. I loved having fried bread. Not very healthy, but oh boy was it ever good. Deep fried bread. Crisp and golden brown. Yummy!
It seemed a bit odd to me for there to be baked beans offered for breakfast, but I soon got used to it and embraced the idea. It was actually very good.
And the sausages in the UK, so long as you used a good Butchers variety, were unbeatable. I shall miss British Bangers, although to be honest you can now get some very good Bangers here in Canada. I like the free-from sausages that you can get at the super-store. Very tasty!
I will also miss brown eggs. I have not seen a brown egg since I returned to Canada. Brown eggs are lovely, especially if you can get them fresh from the farm.
One thing which really surprised me in the UK was that the eggs were not refrigerated in any of the shops. They were just there on the shelves and most people did not refrigerate their eggs at home either! (I always did. I could not get past the fear of poisoning myself, lol)
Of course there is only me now and I won't be opening tins of beans, etc. to make a breakfast just for me. I fear I would not get the whole tin eaten.
In the UK they sell single sized snap pots, that would be ideal. I have not seen them here.
This easy one pan breakfast is a play on the old Egg in the Hole breakfast that we all enjoyed as children. There is one major difference however. This version is not fried, its baked.
Another major difference is that it bakes on a baking sheet with breakfast potatoes and sausages. An entire breakfast all on one pan. No fuss no muss and very little to clean up.
You begin by roasting some baking potatoes in a hot oven. Washed, unpeeled, cut into one inch chunks and simply tossed with a bit of olive oil, they are roasted on a baking sheet just until they begin to blister and turn golden brown.
Once that happens you add the sausages. Lay them on top of the potatoes where the fat from them helps to gild those potatoes a tiny bit more.
Once your sausages have turned golden brown on top it is time to push them and those lovely roast potatoes over to the side and add your toast to the baking sheet.
Two slices of rustic bread, I use a multi-grain, with holes cut out, all nicely buttered. Even the holes. Once toasted on the bottoms, you flip them over and can add the eggs.
One each, large free range egg. My first husband came from a farming family. I used to grade eggs in the hen house at the weekends. Quite an education for a young 19 year old I will say.
I never use anything but free range eggs. I refuse to support an inhumane industry such as caged laying hens in batteries. I would rather eat eggs less often and pay a bit more for them.
But you do whatever you have to do according to your own conscience. I will not judge you. Free-range is just my personal preference.
Mistakenly or not, I also think they taste better. Don't burst my bubble!
I used raw breakfast sausage links for this. You can use frozen fully cooked sausage links if you wish, or even frozen cooked sausage rounds.
All will cook in about the same amount of time. The times I have suggested result in perfectly cooked egg whites, with a still slightly runny yolk. You cook it according to your own preference if you prefer your yolks to be a bit harder.
All in all this is a beautiful breakfast. Just hearty enough and perfectly sized for two. True confession here, I cut it in half yet again and did it just for one.
It was delicious and more than enough for this aging appetite of mine! Enjoy!
One Pan Breakfast
Yield: 2
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
A delicious breakfast for two with sausage, toast and roasted potatoes, all conveniently baked on one baking sheet. No fuss, no muss.
Ingredients
- 1 pound baking potatoes, unpeeled, washed and cut into 1-inch cubes
- 1 TBS light olive oil
- fine sea salt and freshly ground black pepper
- 2 thickish slices of a hearty style bread (I use a multi-grain)
- 2 TBS butter, softened
- 6 breakfast sausage links (chipolatas)
- 2 large free range eggs
Instructions
- Preheat your oven to 450*F/225*C/gas mark 7. Spray a small rimmed, baking sheet with some cooking spray.
- Toss the potatoes with the oil, ½ tsp of salt and some black pepper. Spread into an even layer on the baking sheet. Bake in the preheated oven for 10 to 15 minutes until they are just beginning to turn golden brown.
- Spread one side of each of the bread slices with 1 TBS of the butter evenly, dividing it equally between both. Using a 2 ½ inch round cutter, cut out a circle in the center of each slice. Reserve the circles.
- Remove your baking sheet from the oven. Place the sausages on top of the potatoes, returning the baking sheet to the oven and continue to cook for a further 10 to 15 minutes until the sausages are lightly browned on top.
- Remove the baking sheet from the oven. Push the potatoes and sausages to one side. Add the remaining TBS of butter to the other side of the baking sheet. Allow it to melt and spread it out evenly. Add the bread slices and bread rounds. Return the baking sheet to the oven and toast the bread for 4 to 6 minutes.
- Remove the baking sheet from the oven and flip the bread and the bread rounds over. Break an egg into each hole in the bread. Sprinkle with a bit of salt and black pepper.
- Return the baking sheet to the oven and bake for a further 4 to 5 minutes, or until the yolks are cloudy but still give slightly when touched. Remove from the oven and allow to rest for 2 to 3 minutes to finish cooking. Serve hot.
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