If your idea of the perfect breakfast is two Weetabix then going on holiday is the ideal time to experiment with the local’s idea of breakfast. If you’re in Vietnam for instance, you can expect Pork Porridge. Which might not be your first choice, but it works for them. They most likely take a pretty dim view of The Full English themselves. In Sweden you’ll find yourself with a pancake (Pannkakor) and in Japan you’ll have to get your head around eating tofu shortly after waking up. The Italians on the other hand, don’t really bother with breakfast at all. Cappuccino e cornetto’ (Cappucino and a Croissant) is typical – probably because they’re saving themselves for a long Italian lunch. Without siesta’s in place, the best we can hope for in England is a big breakfast or brunch. So if time is on your side, you can really make a meal of it.
Sadly, we can’t bring breakfast to your house with a rose on a tray, but now that we’re providing breakfast for guests staying at the Town House rooms, we’ve extended our breakfast menu. Forget the Full English. We’re doing breakfast in style inspired by Spain and Turkey. So here’s the story behind some of the treats on our breakfast menu.
Turkish Eggs from Changa Restaurant, Istanbul.
The Sultans of the Ottoman Empire enjoyed their Turkish Eggs in the morning, but slightly more recently, this dish hails from the famous Changa restaurant in Istanbul, Also known as çılbır, whipped yoghurt and chilli flavoured butter are topped with two poached eggs for a mouth watering breakfast Turkish style. If you’re heading to Istanbul, check out the Changa for the ultimate in Turkish cuisine. See the link here.
Huevos Rotos with Morcilla Sausage
Otherwise known as ‘broken eggs’ (scrambled) Huevos Rotos is normally eaten by the Spanish for lunch but makes a hearty breakfast too. Typically served on fried potato, popular optional additions are chorizo, morcilla (blood sausage), pimientos (green peppers), or jamón Serrano. A seriously good way to start the day.
Pan Con Tomate
Quite simply translated as ‘bread with tomatoes’, this national dish of Catalonia is often eaten at breakfast. Our Pan Con Tomate is made with local sourdough bread, toasted and topped with garlic, tomatoes, olive oil and sea salt. Light but filling, it’s almost as good as our smashed avocado on toast, with roast tomatoes, lemon and olive oil. And the best news? It’s breakfast without a heart attack.
Bakers Bread Bag
A little known fact about Breakfast at Tiffany’s is that Audrey Hepburn hated Danish Pastries. She should have tried one of our bread bags instead….toast, pastries (not Danish, but Italian), conserves and Barry’s Marmalade. Who’s Barry? One of our regulars. See Barry on our outside table if you want to ask him the secret behind his marmalade! And keeping it local, here’s the man who brings us our eggs next to Martyn who cooks up the delicious breakfasts when he isn’t horsing around!
Breakfast is served every day from 8 – 11.