Gordon Rock - Breakfasts from Around the World: 50 Recipes to Spice up your Mornings

A Full English Breakfast or fry-up is the kind of breakfast that will fill you up to last the whole day. This dish usually includes bacon, sausages, and eggs and wouldnt be complete without toast. In England, this breakfast dish is served with baked beans, and sometimes even with black pudding, which is a blood sausage.

This dish is one of the most iconic and internationally recognized food that hails from Britain other than your usual fish and chips. Most people who grew up in Britain crave this dish from time to time, and heres your chance to impress them by making them this special breakfast.

Serving Size:

Prep Time: 5 minutes

Cooking Time: 25 minutes

Ingredients:

• 7 oz. Baked Beans
• 2 tomatoes, halved
• 1 large egg
• 2 pieces bacon
• 2 hash browns
• 3 oz. fresh mushrooms
• 2 Tbsp. butter
• 2 slices bread
• Salt and pepper to taste

Procedure:

1. Preheat your oven to 400F.
2. In a nonstick pan over medium heat, cook the sausages until brown, about 5 minutes. Transfer to an oven-proof dish. Place in the oven to cook for 10 more minutes.
3. Drain the excess oil from the baking dish on to the pan that you browned the sausages in. Add in a tablespoon of butter and fry the bacon. Once cooked, fry the hash browns, then saut the mushrooms until brown and crisp, then brown the tomatoes, flesh side down.
4. In a small saucepan, heat up the baked beans, stirring constantly. Set aside. Fry the egg.
5. Once everything is cooked and ready, serve everything together with some toast. Season to your liking and serve hot.

Scones can be sweet, savory, filled with clotted cream and jam, or just plain! This breakfast dish is a staple in every Englishmans diet and is enjoyed at breakfast or even at afternoon tea. Many people would tell you how a proper scone would taste like, but it all depends on the persons taste although, a proper scone should be hard on the outside, and crumbly on the inside, which makes it perfect to enjoy with spreads.

Sweet scones are usually enjoyed by the British, but most Scots like their scones on the savory side which are served with fresh dill and cheese.

You can have scones any way you like, but make sure that you have it with coffee or tea!

Serving Size:

Prep Time: 20 minutes

Cooking Time: 15 minutes

Ingredients:

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• tsp salt
• cup very cold, cubed butter
• cup granulated sugar
• 2/3 cup whole milk

Procedure

1. Preheat your oven to 425F. Grease, flour, and line a baking sheet with a parchment paper.
2. In a large mixing bowl, whisk together the baking powder, flour, and salt. cut in the butter using a pastry blender, or rub the flour and butter together with your hands until the consistency is like sand.
3. Add the in the sugar and toss to mix. Make a well in the center of the mixture and add in the milk. Stir with a wooden spoon until you have a workable dough. Transfer the dough to a floured surface and then gently knead until a ball forms.
4. Flatten into a 1 inch thick circle and cut into 6-8 wedges. Place on your prepared baking tray and bake in the oven for about 12 minutes or until the tops are golden brown.

Chocolate for breakfast, anyone? Pain Au Chocolat is a breakfast pastry that hails from France. This sweet pastry is usually enjoyed by children of all ages while the adults enjoy their bread, toast and deli meats. Pain Au Chocolat is also known as chocolatine in the south-west area of France.

This pastry is made the same way as a croissant, folding and rolling out the dough many times to form the layers that you can find inside the bread. Pain Au Chocolat is definitely one of the many breakfasts that are unique and delicious at the same time.

Serves:

Prep Time: 2 hours

Cooking Time: 15 minutes

Ingredients:

• 3 cups bread flour
• 4 tsp active dry yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• cup milk
• 3 Tbsp. melted butter
• 1 cup softened butter
• 9 oz. semisweet chocolate, coarsely chopped
• 1 egg
• 2 Tbsp. milk

Procedure:

1. In a bowl, dissolve the yeast in the lukewarm water and add a pinch of salt. Cover and then set aside.
2. Combine the dry ingredients and toss to evenly distribute. Make a well and add in the activated yeast mixture, milk, and butter. Using a dough hook, work the mixture on medium speed for about 2 minutes adding 1 tablespoon of flour at a time if the dough is too sticky. Do this until the dough does not stick to the sides of your mixing bowl.
3. Knead into a ball and loosely cover with plastic wrap. Allow to rest at room temperature for about 30 minutes.
4. Once rested, roll the dough into a 10x15 rectangle and loosely cover. Set aside and let rise for about 40 minutes.