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===Full Welsh breakfast=== |
===Full Welsh breakfast=== |
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Revision as of 10:22, 9 March 2010
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A full breakfast[1] is a traditional cooked meal, typically and originally eaten at breakfast, though now often served at other times during the day. Common alternative names for the dish include bacon and eggs, the fry-up and the traditional breakfast.
The full breakfast traditionally comprises several fried foods, usually including bacon and eggs although there are vegetarian alternatives, and is popular throughout the British Isles and other parts of the English-speaking world. The name "Bacon and eggs" was popularised by Edward Bernays in the 1920s. To promote sales of bacon, he conducted a survey of physicians and reported their recommendations that people eat hearty breakfasts. He sent the results of the survey to 5,000 physicians, along with publicity touting bacon and eggs as a hearty breakfast.[2]
Various parts of the United Kingdom have their own variants of the full breakfast, including the full English breakfast, full Scottish breakfast and the Ulster fry. For instance, the full Scottish breakfast includes black pudding.
Tradition
The term "full breakfast" is used to differentiate it from the simpler continental breakfast of tea or coffee and fruit juices with croissants or pastries.
All-day breakfast
Many cafés and pubs serve the meal at all hours as an "all-day breakfast". It can be accompanied by orange juice and tea or coffee or, in a pub, an alcoholic drink.
Typical ingredients
The ingredients of a fry-up vary according to region and taste. They are often served with condiments such as brown sauce or ketchup.
Some of the additional ingredients that may be included in a full breakfast are:
- fried or grilled bacon, also referred to as "rashers" or "slices"
- baked beans
- fried bread
- black pudding
- bubble and squeak
- chips
- egg, fried, poached, scrambled or in a basket
- English muffins or scones
- French toast
- Fruit pudding in Scotland
- grits in the Southern United States
- hash browns
- kidneys, grilled or fried
- kippers
- fried mushrooms
- oatcakes
- pancakes (in the USA, Canada, and Ireland)
- sautéed potatoes, also known as home fries
- potato bread (also called "fadge" or tattie scone)
- sausages, sausage links or patties
- scrapple (in the Midatlantic US)
- sliced sausage (also known as Lorne sausage or square sausage, popular in Scotland)
- soda bread
- toast
- fried, grilled, or tinned tomatoes
- potato waffles
- white pudding
- potato cakes
Regional variants
Full English breakfast
The normal ingredients of a traditional full English breakfast are back or streaky bacon, eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast and sausages, usually served with a mug of tea. Black pudding is added in some regions as well as fried leftover mashed potatoes (called potato cakes). Originally a way to use up leftover vegetables from the main meal of the day before, bubble and squeak, shallow-fried leftover vegetables with potato, has become a breakfast feature in its own right. Hash browns and baked beans are an common modern addition, with onions either fried or in rings occasionally appear. In the North Midlands, fried or grilled oatcakes sometimes replace fried bread.
When an English breakfast is ordered to contain everything available it is often referred to as a Full English, or a Full Monty.
Full Irish breakfast
In Ireland, as elsewhere, the exact constituents of a full breakfast vary, depending on geographical area, personal taste and cultural affiliation. Traditionally, the most common ingredients are bacon rashers, sausages, fried eggs, white pudding, black pudding, toast, sauteed, sliced potato, and fried tomato[3]. Baked beans and sauteed mushrooms are also sometimes included[4], as well as liver (although popularity has declined in recent years), and brown soda bread[citation needed]. A full Irish breakfast may be accompanied with a strong Irish Breakfast tea such as Barry's Tea, Lyons Tea, or Bewley's breakfast blend served with milk. Fried potato bread, farl, potato farl or toast is often served as an alternative to brown soda bread.
Ulster Fry
An Ulster Fry is a dish similar to the Irish fry or the Full English, and is popular throughout Ulster (hence the name).
A traditional Ulster Fry consists of bacon, eggs, sausages (either pork or beef), the farl form of soda bread (the farl split in half crossways to expose the inner bread and then fried with the exposed side down), potato bread[5] and wheaten farl (though often sliced wheaten bread is used as the farl form is increasingly hard to find). Other common components include mushrooms, baked beans or pancake. All this is traditionally fried, however in recent decades, people have taken to grilling the ingredients instead.
The Ulster Fry is often served for breakfast, lunch and dinner in households and cafés around the province. Emigrants have also popularised the serving of an Ulster Fry outside Northern Ireland.
The usual accompaniment is strong Tea, which will typically be a blend which is Assam-rich.
Between 2001 and 2007 the television channel BBC Two Northern Ireland used a station ID during local opt-outs from national UK programming which featured the BBC Two logo eating an Ulster Fry.
Full Scottish breakfast
In Scotland, the traditional breakfast is porridge, but the "Full Scottish Breakfast", along with the usual eggs, bacon and sausage, is usually differentiated by Scottish-style black pudding, haggis and tattie scones. It may also include fried tomato, baked beans, white pudding, fruit pudding (also fried), and oatcakes. In some instances, the regular "link" sausage is replaced or augmented by square sliced sausage also known as Lorne sausage.
More broadly, Brewer's Dictionary of Phrase and Fable refers to a Scotch breakfast as "a substantial breakfast of sundry sorts of good things to eat and drink".[6] heey
Full Welsh breakfast
The traditional Welsh breakfast includes laverbread, a seaweed purée which is then mixed with oatmeal, formed into patties and fried in bacon fat. Cockles are also often eaten.[citation needed] Sometimes however, a "Full Welsh breakfast" will be listed on a Welsh hotel menu, but be identical in content to a Full English Breakfast.
North America
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A full North American breakfast (Canada and USA) consists of eggs, a "breakfast meat" such as bacon, ham, or sausage, scrapple, or even steak or country fried steak; fried potatoes such as hash browns or home fries; toasted white, wheat, rye or some other bread, such as English muffins or bagels; fruit or fruit juice, and tea or, usually, coffee. It is often referred to as a "country breakfast" in many areas of the Midwestern United States. The terms "fry" and "full breakfast" are not generally used in North America, though hotels generally distinguish between a light "continental breakfast" and a hot, cooked breakfast.
In the Southern United States the meal is typically known as a "big breakfast" or "Sunday breakfast" and may add or replace elements of the above with: grits, toast or biscuits with white gravy, pancakes, cinnamon rolls or similar sweet pastries.
Central America
Ingredients include ham, sausage or bacon, eggs, much like a full breakfast elsewhere. A distinguishing feature is that fry jacks are also eaten, these being fried pieces of dough, similar to beignets or sopapillas. It can also include items like toast, pancakes, or hashbrowns. Fresh orange juice is often added as a drink. Guatemala's version of the full breakfast includes fried plantains, tortillas, and refried black beans.
See also
References
- ^ David Else, 2003, Britain, Lonely Planet, ISBN 1740593383
- ^ "Freud's Nephew and the Origins of Public Relations". National Public Radio. April 22, 2005. Retrieved 2009-07-05.
Bernays used his Uncle Sigmund Freud's ideas to help convince the public, among other things, that bacon and eggs was the true all-American breakfast.
{{cite news}}: Cite has empty unknown parameter:|coauthors=(help) - ^ Traditional Irish Breakfast recipe from Food Ireland
- ^ Traditional Irish Breakfast recipe from Barry's Tea
- ^ BBC - h2g2 - Great International Breakfast Dishes
- ^ Brewer, E. Cobham. Brewer's Dictionary of Phrase & Fable. New York: Harper & Brothers. p. 812.
External links
