Chewing over what makes a British breakfast
SIR – Now that they can be homegrown, baked beans may eventually pass muster at the full English parade (Letters, June 18). I was shocked, however, to see no mention of that most splendid of accompaniments to scrambled eggs and fried bread – the devilled kidney. Tim Bidie
Harrogate, North Yorkshire
SIR – I read with bemusement the discussion about whether or not to include hash browns, baked beans and other items in a traditional cooked breakfast.
As anyone who hails from Northern Ireland will know, the Ulster fry – made up of fried eggs, sausages, bacon, black pudding, tomato, and the all-important fried potato bread and soda bread – beats the full English hands down.
Paul Davis
London SE1
SIR – I am a huge fan of a cooked breakfast and its many elements. I draw the line at the inclusion of tinned tomatoes and the accompanying juice, however, which turn the whole ensemble into a soggy mass.
I think this loathing dates to the time when a ladle full of the red stuff was slopped into my mess tin by a quartermaster cook.
Nik Perfitt
Bristol
SIR – Once, while in Kuala Lumpur, I was treated to a full English breakfast of eggs, bacon, sausage, black pudding and fried bread, which came with a pint of Guinness.
It was absolutely delicious. Valerie Harbidge Cowling, North Yorkshire
SIR – Each year, for more than 30 years, I have taken a group of 15 or so adults for a long weekend of walking and talking in the Lake District.
Every morning I cook a full English breakfast for the whole party, which includes fried egg, bacon, sausage, tomatoes (cooked in the oven), mushroom, black pudding and fried bread – all locally sourced.
I start cooking at 7am, breakfast is served at 8am sharp and I have never had any complaints. It sets us all up for the day ahead.
Duncan Rayner
Sunningdale, Berkshire