In Search of the Perfect Full 'Franglish' Breakfast

By Liliana Valderrama

After reading Eric's recap of the Full English, I became nostalgic and decided to make my own with the beautiful ingredients France has to offer. So feast your eyes on the above photo. These are the raw ingredients collected at the local farmers market and butcher shop. We did not want to make a trip out to a big box store for canned beans, so they are omitted.

I cut the potato into thin slices. In the UK you would either get a frozen large hash brown or French fries. I prefer took cook with duck fat, it is so available or sunflower seed oil.

Next I caramelize the pork belly or the extra salty thick bacon.

Oh no I become thirsty. I remember I have a pear cider in the frigo. Cheers!

I slice and saute the mushrooms, salting and peppering all of my ingredients, of course.  

I cook the blood and Toulouse sausages. 

And my plate comes together!

It was a big plate, we shared it and it was better than the Edinburgh Larder. If you want to replicate these results go visit your local butcher shop. Factory farmed supermarket meat wont cut it. Bon' app.