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14 Mouthwatering Twists On The Full English Breakfast

Put the kettle on.

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6. Or you could really take it up a notch with some Marag Dubh.

heraldscotland.com

Made in Stornoway using traditional crofting recipes, Marag Dubh uses oatmeal rather than barley, as well as the blood of cow, sheep or pig.

7. Tomatoes are key. If you've got time, swap out tinned tomatoes for slow-roasted ones.

Flickr: 35034348161@N01 / Via The Breakfast Bible, Bloomsbury 2013

"Slice your tomatoes in half through the middle, season with salt and pepper and cook on medium-low heat face down for 5-7 minutes, turning halfway through so that they finish face up. Butter provides a richer flavour than olive oil. A splash of balsamic vinegar, or a pinch of sugar, will perk up a tired tomato."

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