An English Breakfast - Prairie Style

One of our favorite breakfasts is the one that we had in the bed and breakfasts in England. It's known as an English breakfast.

What fun on Sunday to have friends Jim and Paulette join us after church for a "full" English breakfast!

The table, set before we left for church with the Easter lambs, a bouquet of hyacinth, and, of course, the Spode blue and white china.

"Toast Coolers" as Husband Jim calls the toast racks (for they take hot toast and give them a chance to cool -- Husband Jim prefers hot toast), the perfect blue and white salt and pepper set (a gift from Pat from On Crooked Creek who visited on Friday), a bowl of butter, a bowl of orange marmalade and the yellow pitcher filled with cream for the coffee.

Napkins, of course, in the silver napkin rings, and the bowl of orange marmalade (the only jam served for breakfast. Real Crosse and Blackwell marmalade -- made with Seville oranges)

And the menu . . . the full English breakfast

Rashers of bacon (real English bacon bought at a shop that specializes in food from the British Isles in Kansas City), beans (English Heinz beans -- not American pork and beans), sauteed mushrooms, grilled toast underneath the eggs which are cooked basted.

The toast "coolers" filled with halves of crisp English muffin bread toast. We were told that the toast under the eggs are eaten with the eggs and the "cooled" toast was eaten after, spread with butter and orange marmalade.

Normally, we would have a pot of P. G. Tipps with this breakfast but our guests were coffee drinkers -- and only coffee drinkers and so, instead of tea, we drank cups and cups of freshly brewed coffee.

We lingered over breakfast enjoying the antics of the birds in the garden and the company. It's a great way to spend a Sunday after church.

It's Thursday and time for Tablescape Thursday with Susan at Between Naps on the Porch. Join Susan to see what other tablescapes there are this Thursday!