Thread: Breakfast

I added S&P to mine.

^ Nice! I added salt and garlic powder, I’m not a huge pepper fan.

Originally Posted by MarilynMonroe

I added salt and garlic powder, I’m not a huge pepper fan.

You can get smaller ones.

What to do when you cannot find any proper vegemite?

It's okay. It has kind of mushroom undertones, at least to my tastebuds. I also saw a home winemaker use Marmite as a nutrient for the yeast so as to get a higher ABV.

It certainly did the job this morning.

9 hours of herbal tea induced sleep, followed by the humble sliced bananas on toast with spinkled sinna.




Served with English breakfast tea with added dried lavender.


Thinking of going nutzo on Saturday with an all outter:

Sat-Mo toasted croissants.




BLT for the kid.

Melted butter and Nutella for Ed.

While watching Tawanchai the Hunk try to break bones.



a good prelude to an afternoon Muay Thai sesh for the kid.

Eggs are meant to be runny

Grassy, herbal and sweet: How peas on toast is edging out avocados for brunch

Household staple is now on the menu of a wide range of restaurants, and featured in recipe books by famous chefs


Alice Fisher
Sat 30 Sep 2023 17.00 BST


Smashed green vegetables for brunch have become a fixture on British tables over the last decade – but the avocado might finally be edged off the organic sourdough by a new topper. Peas on toast is now officially a thing.


The hashtag #peasontoast has had more than 3.3m views on TikTok and Google searches for “peas on toast” have increased by 133% this month. The dish is now on the menu of a wide range of restaurants and featured in recipe books by some of the UK’s most celebrated chefs.


Award-winning restaurant Fallow, in London’s West End, is known for its brunch menu, which features no-avo eggs – a dish including crushed English pea, smoked curds, coriander and walnut dukkah. Head east to the Allotment Kitchen at Stepney City Farm and you’ll also find peas on toast. At this local cafe they come smashed with feta and lemon but the key ingredient is the same: the British pea.


Lucy Cuthbert, who runs the cafe with her sister-in-law Betty Gilbert, says their menu features “a lot of things on toast” and they get as much produce as possible from the city farm itself: “It’s a stone’s throw from the cafe and they grow delicious green peas when in season.”


The dish was added to the menu at Fallow for similar reasons. Chef Jack Croft says the no-avo dish was introduced this summer when English peas are at their best: “A lot of work goes into finding the best ingredients from British growers for the restaurant. We use a company called Shrub that supplies the peas. They are from within a 25-mile radius of London.”


Peas make a lot of sense as a brunch replacement for the avocado if “food miles” are a consideration. According to the British Growers Association, there are 700 pea-growers and the UK is 90% self-sufficient for pea production – 160,000 tonnes of frozen peas are produced annually. So even out of season, it’s a cheap vegetable that has a small carbon footprint, and eating peas helps support British farmers.


The Hass avocado, so beloved in the UK, is mainly grown in central and south America. Mexico is the largest producer. So these fruits have a long journey to your brunch table, and research shows drug cartels and gangs have become involved in the avocado trade.


This hasn’t stopped them becoming a lifestyle staple over the last decade. Everyone from Gwyneth Paltrow – who included an avocado on toast recipe in her bestselling 2013 cookbook It’s All Good – to chefs such as Bill Granger, who is credited with first adding the dish to the brunch table, have praised the green fruit.


As the vogue for clean eating took hold, the avocado was declared a superfood and became a breakfast staple in the UK. Soft toys, keyrings and homewares featuring its pleasing curves are bestsellers. The Australian millionaire real estate mogul Tim Gurner even said that if millenials wanted to get onto the property ladder they should stop buying smashed avocados on toast.


“Avocado doesn’t have a strong flavour,” says Croft. “When you make a guacamole you season it with lime and coriander and that’s where a lot of the taste comes from.” He recommends giving uncooked peas a try, pulsed in a blender until they have a coarse texture. “Raw peas offer a truly distinctive taste, they have a grassy, herbal and sweet profile. You’ll find that they stay fresh in the fridge for up to three days.”


The pea is also very good value for money – no bad thing during current anxiety over food price inflation – and freezes easily. And, while a dish of crushed peas feels more sophisticated than the mushy peas that featured in many British childhoods, a new appreciation for the common pea is appealing.


Chef Tom Kerridge includes smashed cooked peas on toast on his instagram @fulltimemeals which features easy and budget-friendly meals. He says: “It’s great if you want something quick and easy and don’t feel like a lot of cooking, plus you probably have all the ingredients at home.” His top tip: “Add a touch of mint – fresh or sauce – it lifts the dish to another level.”

Grassy, herbal and sweet: How peas on toast is edging out avocados for brunch | Food | The Guardian

Had a hankering for good ole bacon and eggs cooked by someone else but quickly changed my mind when I saw shakshuka was on the menu,

I took care of the bacon and eggs for you. Wife and I were up early and walked and jogged for an hour and a half. Got in 10,000 steps by 7:30, so whipped up a big breakfast.

I'd be all over that breakfast, AO. Do you have Tabasco on your table?

Choice of habanero tabasco, or the Mexican Cholula. Kind of rotate

Originally Posted by aging one

I took care of the bacon and eggs for you. Wife and I were up early and walked and jogged for an hour and a half. Got in 10,000 steps by 7:30, so whipped up a big breakfast.

Thank you

Thought I'd try some new snags



A bit dry and could only eat 2 of the 4.

6.5/10

Bought 2 packs as well to save 50p. Bastards

Originally Posted by Reg Dingle

Thought I'd try some new snags



A bit dry and could only eat 2 of the 4.

6.5/10

Bought 2 packs as well to save 50p. Bastards

RSPCA assured

God Bless America

There is not nearly enough dead animals on that plate.

^ lol, no kidding eh. Lots of good breakies on this thread!!

Today made...







Went a bit overboard on the maple syrup.

Claiming you made pancakes from a premade packet is a bit of a stretch.

Very nice MM!

There's only one cure for last night's dabauchery..

God bless America 2..

That bacon looks like it was waterboarded.

Look at it.

It's in a foetal position.

Smoked kippers today! With a dollop of egg mayonnaise.

The soup spoon was purely for bragging rights.

^
where did you find kippers in thailand.