This week we’re supporting Farmhouse Breakfast Week – an annual campaign designed to raise awareness of the benefits of eating a healthy breakfast. With one in four people regularly skipping breakfast, HGCA are challenging the nation to re-evaluate their morning routine. Their research shows that people who eat breakfast are often slimmer, more focused and less stressed than those that don’t, so why not make a hearty morning meal one of your New Year resolutions?
In London, we’re spoilt for choice when it comes to great breakfast spots. If you need inspiration, see our Best For Breakfast and Brunch lists or try one of our three faves.
1) Hawksmoor – London’s favourite steakhouse launched its epic breakfast to widespread acclaim last year. At £30, it’s not cheap but it feeds two and includes meaty treats like trotter baked beans, dripping toast and a smoked bacon chop. If that’s too much, go for the signature sausage and egg HkMuffin.
2) Lantana – This Aussie-run café is tucked away in a Fitzrovia mews but it’s always full of locals tucking into baked eggs, corn fritters and excellent coffee. It's open from 8am for those early pre-work pitstops.
3) Caravan – Great all day but best for breakfast, this Exmouth Market eatery roasts its own coffee and dishes up killer fry-ups and sourdough toast with toppings like soy mushrooms or avocado and chilli.
If you’d rather stay at home in your pyjamas, check out this tasty recipe from Allan Pickett, head chef at Plateau in Canada Square. It’s perfect for a lazy weekend breakfast (or brunch) and it only takes 15 minutes to throw together. This recipe serves two, so just double it if you’re feeding a family or just feeling greedy.
Grilled field mushrooms with fried duck eggs and treacle cured bacon
Ingredients: 4 field mushrooms (peeled and stalked); 4 duck eggs; 8 rashers of treacle cured bacon (or any good quality bacon); butter; salt and pepper; toast (as a side, optional).
1) For cooking the mushrooms, pre-heat a grill to a high temperature. Season and put a small knob of butter in to each of your mushrooms and place under the grill. Once the mushrooms are halfway cooked, place your bacon on top of them and put back under the grill to finish cooking.
2) Meanwhile, heat a frying pan big enough to take all four duck eggs. Once hot, add a little oil and then crack your eggs carefully into the hot oil, add 3-4 small knobs of butter to add some flavour.
3) Season the eggs well and cook them to your desired consistency. When done, which should be around the same time as the mushrooms and bacon, remove the mushrooms from the baking tray and place on to a warm plate followed by the fried duck eggs. Serve with plenty of hot buttered toast. This dish would also work well with a fresh Hollandaise sauce if you had time.
To celebrate Farmhouse Breakfast Week, we're running a competition with MOMA who specialise in healthy breakfasts on the go. If you would like to win a month of free MOMA breakfasts, click here to enter.