Breakfast -- English Style

While we fell in love with Afternoon Tea (especially cream teas) when we traveled in England, we also fell in love with their breakfasts. Sausages and eggs and tomatoes and tea and toast and marmalade.

What a great way to start the day!

And so, every once in a while, we have what I call an English breakfast.

The table is set with a pretty cloth and then my breakfast accoutrements collected over the years.
And all of the breakfast foods -- eggs and toast and butter and jam.
Coddled eggs in the silver egg coddler -- a longed for and finally bought item. It's English and cooks four eggs in water which is kept warm by the little flame underneath. The eggs are then served in silver egg cups -- and then eaten with a proper egg spoon.
The toast rack (which Husband Jim calls a "toast cooler" for it takes hot toast and makes sure that it cools off rapidly) as well as the silver pot full of tea. Alas, no coffee for an English style breakfast.
To accompany the eggs, sausages and sauteed tomatoes -- rather than the halves that you so often find in England, I sauteed some Farmer's Market cherry tomatoes and then I added basil -- which alas, I have never eaten in Britain.

I love my silver breakfast accoutrements -- lovingly collected over the years. And used, occasionally, whenever I feel that it should be an English Breakfast morning.

It's also time for Silver Sunday and what better silver to share for Sunday than breakfast silver -- for it's usually on Sunday that we have big and leisurely breakfasts. It's usually on Sunday that we have our English breakfasts. Please join Beth at The Gypsy Fish to see other silver treasures this Sunday.