There’s nothing quite like a big fried breakfast in my humble opinion. Daddy Alsum is not a breakfast person (or a morning person for that matter), so it is difficult to find a meal he would actually enjoy before the noon hour.
This twist on a full English breakfast consists of quail eggs benedict, on a fried tomato slice and a fried portabella mushroom, topped with bacon hollandaise sauce, served alongside bacon, sausages and a side of fried bread with honey.
Traditionally, this dish would be served with a sausage called black pudding (which is a blood sausage). I am still trying to find a nice local butcher who will be polite enough to acquist to my somewhat bizarre requests. Blood sausage is pretty hard to come by around here, although we did have it down in Arizona when our Native friends made it.
I went for turkey on the sausages and the bacon because they are indigenous to the region. It’s not quite turkey season but it’ll be upon us before you know it.
If you want a low carb version, simply omit the bread and honey. They’re pretty delicious though.
Full Pacific Northwest Breakfast
What you will need (per person):
- 1 portabella mushroom, lightly fried
- 1/2 tomato, sliced and seared
- 1 to 2 quail eggs, poached in water with a tbsp vinegar
- Turkey bacon hollandaise sauce
- 1 to 2 sausages, cooked
- 1 to 2 rashers of bacon, cooked
- 1 to 2 slices of bread, fried
How you can do it:
- Plate up your mushroom, followed by the tomato slice(s) and then top with the poached egg(s).
- Spoon on your hollandaise sauce.
- Serve up the sausages, bacon, and fried toast.
- Drizzle a little honey on the toast.
- Make yourself a cuppa (that’s tea) and enjoy.
If you deliver this showstopper of a breakfast to your family, please send a picture with #pacificnorthwestbreakfast and #CookingWithMummaAlsum.