I love the TV series, All Creatures Great and Small, and I love seeing all the food, such as Mrs Hall’s Yorkshire Dales Cooked Breakfast.
A Classic Yorkshire Breakfast from All Creatures Great and Small
I am thoroughly enjoying the lastest series of All Creatures Great and Small, and I love seeing what Mrs Hall cooks for everyone, especially her famous Mrs Hall’s Yorkshire Dales Cooked Breakfast.
It’s so good that some of the actors have over indulged in them, especially Samuel West with the black pudding, according to the ACGAS blog.
It appears that Mr’s Hall’s breakfasts comprise back bacon, black pudding, sausages, egg and either mushrooms or tomatoes.
This is how I remember my mum and grandmother cooking breakfast- there was never any hashbrowns, or baked beans on the plate, but there might have been some fried bread.
There was always toast and marmalade and a BIG Brown Betty pot of tea, which was loose tea that needed a tea strainer.
Sometimes, mum used to fry leftover potatoes, but other than that, breakfast was bacon, eggs, sausages, black pudding, mushrooms and tomatoes.
I have shared photos of two recent cooked breakfasts I’ve served – one with mushrooms and one without.
I’ve also added the method for fried bread too, which I suspect was very popular with Mrs Hall when she served brerakfast, as well as being popular with farmers (and vets) in The Yorkshire Dales.
I hope you enjoy this traditional cooked breakfast if you make it; for those who want to watch how much fat they use, I have a grilled breakfast here: Simple Grilled B & B Breakfast
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Recipe for Mrs Hall’s Yorkshire Dales Cooked Breakfast
Mrs Hall’s Yorkshire Dales Cooked Breakfast
Yield:
1+
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
I am thoroughly enjoying the lastest series of All Creatures Great and Small, and I love seeing what Mrs Hall cooks for everyone, especially her famous Mrs Hall’s Yorkshire Dales Cooked Breakfast.
It’s so good that some of the actors have over indulged in them, especially Samuel West with the black pudding, according to the ACGAS blog.
Today’s recipe for Mrs Hall’s Yorkshire Dales Cooked Breakfast is a classic Full English Breakfast, which my dad used to call an FEB, fried and not grilled, and with butchers meat and sausages.
It appears that Mr’s Hall’s breakfasts comprise back bacon, black pudding, sausages, egg and either mushrooms or tomatoes.
This is how I remember my mum and grandmother cooking breakfast- there was never any hashbrowns, or baked beans on the plate, but there might have been some fried bread.
There was always toast and marmalade and a BIG Brown Betty pot of tea, which was loose tea that needed a tea strainer.
Sometimes, mum used to fry leftover potatoes, but other than that, breakfast was bacon, eggs, sausages, black pudding, mushrooms and tomatoes.
I have shared photos of two recent cooked breakfasts I’ve served – one with mushrooms and one without.
I’ve also added the method for fried bread too, which I suspect was very popular with Mrs Hall when she served brerakfast, as well as being popular with farmers (and vets) in The Yorkshire Dales.
I hope you enjoy this traditional cooked breakfast if you make it; for those who want to watch how much fat they use, I have a grilled breakfast here: Simple Grilled B & B Breakfast.
Ingredients
- 1 or 2 good quality butcher’s sausage
- 2 to 3 rashers of good smoked back or streaky bacon
- 2 field mushrooms
- 1 or 2 ripe tomatoes
- 1 or 2 large free-range eggs
- 1 slice black pudding
- 1 slice bread
- Optional Extras:
- cooked potatoes, thinly sliced (optional)
Instructions
- Heat a flat griddle over a low heat, over the top of 2 rings if it fits, and brush sparingly with dripping or vegetable oil.
- Sausages: Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot griddle and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
- Bacon: Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the griddle and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
- Mushrooms: Wipe your mushrooms, cleaning away any dirt and trim the stalk so it’s level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
- Tomatoes: Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the griddle and cook without moving for 4 minutes. Gently turn over and season again. Cook for a further 3-5 minutes until tender but still holding their shape
- Black Pudding: Cut the black pudding into 3-4 slices and remove the skin. Place on the griddle and cook for 1 to 2 minutes each side until slightly crispy.
- Fried Bread: For ‘proper’ fried bread it’s best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil or bacon drippings. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil or bacon drippings.
- Eggs: Break the eggs straight into a frying pan with the fried bread and leave for 30 seconds. Add a good knob of butter/oil or bacon drippings and lightly baste the egg with the fats when melted. Cook to your liking, season and gently remove with a fish slice.
- Serving: Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup, Worcestershire sauce or brown sauce, and don’t forget the toast and marmalade with a pot of good English Breakfast tea.
- Optional Extras: Fry the sliced cooked potatoes in a little butter/bacon drippings until crispy and golden brown. Season with a little salt and black pepper.
Notes
Serves: 1 greedy person!
A fine British tradition – and a meal to set you up for the day; there is a saying in the UK that goes like this: “breakfast like a King, lunch like a Queen and have supper like a pauper”.
Nutrition Information
Yield 1
Serving Size 1
Amount Per Serving
Calories 1401Total Fat 91gSaturated Fat 32gTrans Fat 0gUnsaturated Fat 52gCholesterol 638mgSodium 3060mgCarbohydrates 64gFiber 8gSugar 14gProtein 79g
