|A proper English breakfast|
But to me, the big English breakfast was entertainment in itself. The American breakfast - bacon or sausage, eggs, hashbrowns and toast - pales in comparison.
This morning, I attempted a variation on the English breakfast. I started with turkey sausage crumbles, heating them until hot in a skillet, then adding two farm-fresh eggs, a little salt and pepper, then scrambling them until just done. I kept those warm while I browned the ripe tomatoes, halved and cut side down. Meanwhile, I sliced a couple of pieces of coffee cake, and topped them with a fresh currant sauce (recipe below). It was a very hardy and pretty breakfast.
Fresh Red Currant Sauce
Makes about a half cup
I had never seen fresh currents, only dried, so when I came across them at the grocery store, I had to try them. By themselves, they are almost as tart as cranberries.
4 ounces fresh red currants
1 tablespoon water
2 tablespoons sugar (approximately)
Wash and pull stems off currants. Put them in an ovenproof French canning jar, the ones that look like wide glasses with orange plastic lids. I added one tablespoon of water and one tablespoon of sugar and microwaved them until the mixture boiled to the top of the jar. I removed the jar from the 'wave, tasted, and added another tablespoon of sugar. I again brought the mixture to a boil, and tasted again. This time it was just right for my taste; you may want yours sweeter, but the tarter sauce tastes nice when paired with a rich, sweet dessert.